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Cool. I've been using Lumber Jack pellets which seem to be burning at a slow enough rate to keep me happy. Also a quick tip.. (Not sure if it's all in my head or not...) but, on cooler days I supplement my pellet mixes with about half oak pellets . I believe the harder wood helps slow the burn.

Cool. Congrats on the new unit! I baked a loaf of bread on our LG900 yesterday. My indoor oven is becoming jealous as we rarely use it anymore!

I started spatching as of this year. No turning back. No cons. All pros.(the main pro being perfect even cooking on every part of the bird.) also, I find it easier to evenly distribute seasoning too!

Awesome! Thanks for your thorough walkthrough. I have only done ribs and butts with a foil step. Now I really want to try without. Probably tomorrow!

I have a question about presmoking. If I were to be having company over tomorrow; what if I were to do the smoke tonight. And refrigerate (once cooled enough to safely do so). Then do the wrap, and sauce steps tomorrow? Anyone have experience doing this?

Turned out incredible! Thanks again!

Al!! Thanks for this method! ....and I haven't even tried em yet! Lol I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage". Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)

...Light soy  1tbsp Rice vinegar  1/2tsp White pepper 1tsp Onion powder 1/2tsp Chinese 5spice powder Smoked at 225°for about 2.5hrs (until IT175°f) **wishing I took a photo at this point..it was gorgeous. Removed ribs to foil with  1tbsp Hoisin, 1.5tbsp honey, 1tsp rice vinegar, 1tbsp sesame...

Awesome! Someday I will attempt sticks! Those look amazing! and homemade chipotle?! Great stuff!