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This isn't really a "mod" per se, but my smoker does allow me to adjust the grate....if I pull it all the way up, and position a drip pan next to the firebox, it goes a long way towards blocking air from coming straight up into the smoker. I wonder if that would help with temp control? BTW...

Either that, or I'll have pushed the smoker over a cliff. Today's attempt: Pork Chops.

Cliff, do you have a link to those mods...I'd love to take a look at them. Now that I have some time, I'll explain what happened with my temp. control, so as to prevent some other novice from repeating the same mistake. The one thing that I've continued to read over and over again is to...

(Partial) Success! If I had been smoking on too low of a temp, I was able to compensate by increasing the cooking time and temp.....the ribs came out done, but certainly not "fall off the bone" tender. My 3-2-1 plan was butchered into a 2-2-2.5 plan. It was strange in that one side of the...

Damn! damn! damn! Its a long story....I'll have to tell it later, but I think I've been cooking with a lot lower temp than I should have been. Guess we'll have to see when I pull 'em off

So far, so good...I guess. Just checked on them for the first time, and flipped them to get the other side closer to the firebox for a while. Temp/fire control has been difficult, at best....I was running at about 250 (with dampers and vents closed) so I thought opening the cover would be a...

Thanks for the tip about the salt solution on the ribs. The good news is that I went pretty light on the salt in the rub.....the main ingredient was the brown sugar.

I have this feeling that I just stepped in it..... Yes, the ribs were bought at Kroger's. :D

If what I'm trying tomorrow comes out looking half as good as those kabobs, I'll be thrilled.

Time to put my new toy to work. Bought a slab of ribs tonight and have got the seasoning portion done. I put a slight coating of Yellow mustard on the ribs and applied a (since mustard is on it as well, I'm not sure it qualifies as "dry") rub, after removing the membrane on the bone side...

Alright, here we go. Since the topic is now moving to the actual cooking, I'll be chronicling my first smoke on a separate thread. I promise lots of pics whether the end result is good or bad. Thank you all for your words of wisdom so far.....but now its time for "the doing"

I think Sunday is going to be the day....Me and the wife are both off work and I should be caught up with my chores. I want ribs I've decided open my smoker up by stealing PatioDadio's Guinness-based (I love me some Guinness) BBQ sauce recipe and trying it on some spare ribs. Anyone care to...

The grill is a char griller super-pro. Here's a picture of one (not mine)

Thanks for the warm welcome, guys. I meant to take a couple pics of the grill, but by the time I finished with the lawn, it was too dark for any pictures. I'll try to get some up tomorrow. Now that I've got the beast assembled ( I don't think I mentioned that the "easy knock-out" was only...

I don't know why, but the other day (on a whim) I bought a Charcoal grill with a sidebox. I already have a gas grill....a NICE gas grill, but I guess it just wasn't doing it for me anymore. I'm sick of burgers and hot dogs.....I want something that takes some time. If cooking on this damned...