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Turned out pretty good, but a little tough. Forgot to take pics this time.

Wanting to try some bone in breasts tomorrow. Any tips on temp and approximate time? They are about 1.25 pounds each.

So I decided to brave a brisket. We have two from buying sides of beef, and I wanted to wait until I have a little experience.  Last night I gave it a rub with mustard. Got up this morning at 4:30. It was 7.5 lbs, so I anticipated about 11 hours. While I was sitting around waiting to load...

MES 40

One more quick question. Water in the pan or no?

Thanks guys. I will Get the spares in early and work from there. I'm thinking 225 for the lot. Is that about right?

So I am ready to try some ribs, but I accidentally bought two different cuts. I have two packages of back ribs at about 3 lbs each and one package of spare ribs which is about 6.5 lbs. I want to have them both ready for dinner tomorrow. Should I start the larger cut earlier? About how much time...

Finally got around to smoking some ribs. These were cut by the processor when we bought half a cow from a friend. Everyone really likes them, and most were very tender.

Okay, Madbomber, trying a few in the smoker. The grill just makes all the cheese melt out. I am also trying a little strawberry rhubarb jam in a couple to surprise my wife. Almost a dessert!

And done. Very good. Just simple ground beef with some spices, onion and green pepper, and cheese stuffing. We all liked it, except 10 year old daughter. But some days she would say she didn't like ambrosia, delivered by Zeus himself, so I am taking her rejection with a grain of salt.

Picked up a couple racks of pork ribs for a (near) future smoke. My boy doesn't like spicy. Will it make any real difference (time, temp, etc>) if I cut one rack in half so I can do a different rub for him?

As I look through the forums, I keep finding "sticky" posts. What are they supposed to be?

Going to try one soon.

What kind of internal temp should I be looking for?

And it is done. Don't mind saying, I am just a little impressed with myself. Thanks for all the advice. One mistake I made was buying a butt wrapped in cord. I should have removed it before I smoked it. When I cut it and pulled it off, it took a lot of the bark with it. The remaining bark is...

Peppers look great. About how long and at what temp? My wife and I would love to try some of these.

Ready to smoke my first butt tomorrow. I am hoping to get a bark on the butt. I really like the bark! Does wrapping in foil during cooking or while resting do anything to the bark? 

Ok. Sold. I am going to buy an AMNPS soon. Do you buy your pellets from the same place? Are there different kinds, like hickory, apple, etc.? Will I be throwing my supply of chips away, or will I still be using them at times? Looking forward to trying my hand at a pork butt soon!

I want to thank everyone for all the tips. Had to take a break for camp with the scouts, but when I got home I was ready to smoke. I intended to smoke some chicken wings, but bought legs instead. Apparently I was tired after camping. Smoked the legs at 260-270 for about 2 hours and finished them...

Looks good. I hope I get a similar result. I had intended to smoke some wings and finish them on the grill. Today I realized I bought drumsticks instead of drummies.  That's what I get for shopping after camping with the boy scouts for a week. Anyway, I just started a mess of legs at 250-275...