I have been getting a ton of info from this site. I have been smoking for a couple years, starting with a weber kettle, then using my Genesis 320 as a indirect grill/smoker, and finally to my 1 week old Smokevault 24 (which I got based on reviews and recommendations from this site). I make reliable rubs and sauces that I make which seems to be pretty similar to what most people are using around here.
My smokes in the last week:
1. Steelhead and salmon, turned out great. ~4 hrs at 160-180.
2. Spares, not too shabby but I think I should have foiled the racks individually. They were a little fry when I put them in pan and covered tightly.
3. 2 8lb pork shoulders. 15hrs at 225-250. Simply perfect. Pulled it out of the cooler and it just fell in a heap. Threw on my sauce and slapped it on a CWB with homemade slaw.
4. In between all this, I made close to a hundred ABTs. Big hit at the Halloween party.
Next, probably baby backs this weekend, but with improved methods.
My one question is: on the Smokevault, I am having a tough time generating smoke much below 230-240 deg. I was able to bump up the burner, get the smoke going, and back it off. I have been playing with different damper settings. I can fine tune the temp with the damper but I haven't been able to manipulate the smoke with it though.
One thing I did hor the fish was to put the wood pan right over the burner which worked great for the low temps, but it gets too hot when I'm trying to cook at 225-240. Is there some trick to get good smoke at 225. Chips vs chunks? More air? Less air? Get the cast iron pan hot then back off the heat?