After completing the reverse flow conversion on my OK Joe's Highland I finally got to try it out! I did my trial run with a rack of St Louis pork ribs and a whole roaster chicken. I used mesquite for the smoke, my own rub recipe (a nice flavorful heat), and tried the 3-2-1 method for the ribs. Everything turned out delicious! I was happy with the flavor, the smoke ring, and the texture. I can't wait to try out a pork butt, then a brisket!
Here's a few pics of the finished product:
A little under the rub view
It got devoured before I could take a prettier pic, but still makes me hungry