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I say throw them on the grille frozen...

probably a picnic roast.

apple is pretty mild.. and may complement the spices you're working with there well.

stunning presentation skills.  You should head down to the Conch Republic

me too.. a benefit of having a cheap sfb with 3-piece racks

I think you're essentially making a jerk marinade, depending on how long you let it... marinate.  As a quick flavoring I think it will depend on what you're putting it on.  If it's a Butt, then the final product would by 'sorta jerk-y'.   It won't be Jerk though.  Chicken will be a little more...

I think this involves using the taste buds, as to whether or not your rub needs some modification.  I've stumbled upon a few store-bought rubs here and there, and even have a few favorites.  I always taste them first though, to get feel for what balance is going on.. you know... the four senses...

Won't affect much beyond a couple more "end pieces".  Cook time is the same.   When I do spare ribs I typically cut them in half regardless of space (i have plenty), just to have some more control juggling them around for an even cook/color with my horz offset.  More convenient for foiling up...

Coors Light.   There's no need to be falling down by the time the food is done!

Coming in late here, and I'm not an engineer.. just an ol' HVAC guy.    Thinking about the first mock up, wouldn't it be better to actually have A choked down to the fire boxe opening?   My rationale here is pressure differentials, and we know that air will flow through the A opening, provided...

I'd blast it with a pressure washer.

Ribs are a natural product, so it wouldn't surprise me if there are differences from rack to rack, or pig to pig.    I'm had some spares (or other meats, beef, chicken) that were just odd compared to others.   I assume that people are cooking to the actual piece anyways; there shouldn't be any...

top tight against the bottom using hinge.. still need to add a couple more bolts in the middle.  $8 mod. The overlap keeps heat/smoke in.. wind out.  overlapping about 1.5" at the front. typical size of wood I use for a stick fire.  pieces of seasoned orange tree here, I also split up oak...

Keep experimenting and you'll get familiar with what level of fire/heat it takes to get/keep it going.  I usually start with small load of lump charcoal from the chimney starter, and casually transition to a small wood fire.  This will give that thin-blue-smoke that everyone talks about.  Other...

yeah, make a charcoal basket out of expanded steel, maybe 9" x 9" x 2" height so it rides near the same height as the grate that comes with it. or whatever width the grate is in the firebox.   The other thing you might want to try, is to remove the top half and re-install using a 36" long...

Using wood on a smaller smoker is a catch-22/combination of sorts.  It's pretty much how I do my thing, and the only way I can describe what I do is more-or-less starting with some charcoal.. just because it's a hot, realiable source of heat to get everything started.  I use lump for this, and...

Regarding the propane mod, I'm not so sure that just using the smoker as is, or for that matter with some enhancement would be particularly 'high maintenance', beyond adding some more charcoal every couple/few hours... which seems reasonable to me.  Not to bash propane, it's just that good...

tell you what.. I'd like to borrow some of that thin pork for a cuban sandwich on Faedo's bread right about now.

well I'm thinking.. get your circumferance and cut to length, assuming you already got your height.  Invariably, there's always those little ends or bendable tabs if you cut ES through the middle of an expanded opening.     I've made my own charcoal/fire baskets from medium gauge ES, using a...

I'd really try to get some expanded steel for this.  Going to be much more heat tolerant for what you want to do.   Your sq. area need is practically floor scrap..  You can still easily cut ES with typ. garage tools.  Bend the tips to lock into the other end.. like a bra strap.   No jokes...