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Rainee and Psiguyy...Thank you for your replies and suggestions. I will try the charcoal idea soon and let you know how it turns out.I'm going to be cooking again in about 2 weeks from now for some friends of mine and that will give me a chance to try it out. I'm satified with all the other...

I have to add wood about every 1-1.5 hrs to keep my temp. around 225. I usually add two pieces about 12-16" long and as big around as softball or so. I've read where people have to fires burning and transfer cool out of one to their firebox. Maybe I need to think about trying that.

I would like a few comments from those who smoke ribs. The problem I have is that they come out to smokey and bitter tasting. Do I need to wrap in foil after some cooking time. I know people who dont and theirs seem to taste just fine. I normally cook with pecan wood and start off burning a...