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1st time smoking ribs. I'm going to use the 321 method with pork spareribs in a MES 40 at 225. I'm using oak out of my firewood pile and am wondering how much smoke I should add. In other words, what percentage of the time should there be smoke flowing through the smoker?

Thanks. I've only spatchcocked once before, but I do remember that cutting out the backbone and splitting/cracking the breast bone as being oddly satisfying. I'd imagine that's the primitive side of brain encouraging my desire to smoke meat.

Earth day in Des Moines is celebrated by putting anything not garage saleable onto the curb. Yesterday, picked up a Masterbuilt Electric Smokehouse (#20070211). I've had previous curbside smokers including the red Brinkman electric and a basic charcoal box both of which I used infrequently for...