I did on e of these the first time I smoked along with a small trimmed brisket. Good thing I had done a bit of reading and had marinated it.
I turned it once.....I had until today a brinkman smoker....wednesday I will be getting a mountain? smoker with a front door (can not life the whole thing anymore).
As far as the heat setting, this was what made the smoker sit for over 2 years as I could never get it into the ideal area. once I was told that just above warm was where I wanted it I was off and running.
As of late I use kingsford mestiquite charcoal, with mestiquite wood chunks. I do not soak the wood chunks I use it as I do the charcoal.....I also use apple squares (local store has ran out) but these I do soak as they are smaller and to get them to burn slower.
I will be doing ribs, a brisket and a pork roast later this week,
trying something new,
cherry apple juice with a white wine vinagar marinade for the pork roast.
and for the brisket cherry apple juice with a garlic red wine vinagar marinade, also some beef up
on both of these I will be using a modified version of emerils essence (no salt).
Living in Kansas City, I am finding no complaints yet on those whom have been acting as guina pigs hehehe