I would also like to submit my second smoke in the newbie category, chicken, ribs and fatties. You can see the thin blue smoke
Ribs were put on naked and srayed with apple juice and ended up being a 2-2-1/2 method based on the pullback. when I unfoiled them I coated them with T-Bones sticky apple ribs sauce.
Chicken was brined overnight, rubbed with EVOO and seasoned with lemon pepper