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I JUST received my Smoke E Z for 22.5" Silver Kettle, looking for options for a cover...  Any suggestions?

Yes, it's Chicken.   I apologize, I thought the pictures were pretty self explanatory. 

Sadly, I took this one to a party (as you can see) so I don't have a finished product photo but I'll tell you it was a HUGE hit...

Few Questions: 1) Are you using a rib rack or laying flat for the "out of foil" time? 2) Where are you buying your Ribs? 3) Where are you placing the ribs in the smoker?  Top/Middle/Bottom and Right or left?

How did the story end, let me try to recall, as emergency happened and all this food ultimately ended up ruined... From memory, as best as I can recall. @2:30 unwrapped ribs and placed them back on the rack. @3:30pm guests begin to arrive. Biggest (6#) butt finished at 204 degree's. I...

That sounds like a disaster just waiting to happen...  I would hate to see all your food end up on your patio after a few beers and a quick mistake. Is the smoker attached to the cart in any way?  Could you throw a bag of water softener salt on the bottom after it's in place?

@12:30pm - foil ribs & butts for 2hours. Remove water pan, smoker still low on temp. Temp probes: Red is air temp, black DOTs are meat.

@11:30am - smoker seems to be running on the low side of temperature, my air probe shows approximately 200° to 215° for Min/Max. Rubbed pork loin with Jeff's Rub. Increased smoker temperature setting to 275° to try to get the chamber temperature up. One hour remaining before wrapping ribs...

@9:30am - mustard & rub ribs, cut to fit rack. Add to smoker.

@7am - woke to check on smoker. Cabinet nicely full of smoke, however the air temp gauge says I've been floating between 220 and 190 for last few hour (min/max). Gauge showed 192 when I went out. Bumped smoker setting up to 230 and will check temp again in 15minutes. Planned to probe meat at...

===March 7th @ 3:30am=== Smoker @ 225, Amnps filled with hickory & lit at both ends, burn 10mins before adding to mailbox. Place Boston butts on rack and place in smoker @ 3:45am

====March 6th==== Stop by the store today to pick up Hickory pellets, foam cooler, & an aluminum tray. I saw there was one more 6# Boston butt for sale at $1.38/lbs so I bought it. Rubbed with Jeff's Rub Recipe.

====March 5th==== Make BBQ Sauce for pulled pork & ribs! I will also have bottled commercial barbecue sauce available for those who don't like homemade barbecue sauce as hot as I do. And chili from prior meat balls and brisket!

====March 4th====

We have a birthday party for my 11 year-old planned for 3/7/15 @ 3pm.   I plan to do a lot of smoked pork for the event.   This will be my continual feed on progress. ====MARCH 3RD==== Today purchased the follow meats for the event: Two - 4 LBS Boston Butt Roasts (Pulled Pork) One - 11.5...

Very interesting... Well, you've got me stumped.  Sounds as if you have nailed everything down that I can think of.

Ok, next question so we know what your expectations are. You mention it doesn't have as much smoke flavor as it "should" for pulled pork. What are you basing the amount on? From what I read most "commercial" versions are prepped with liquid smoke which would be stronger but not as "good".