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Well, after my crappy first attempt at no draft controller.. Decided to try again, with ribs! So got a rack of baby backs, and slathered them up with mustard, and then used a commercial rub, which I never do lol... I used Meat Church's Holy Voodoo Rub... Lit plenty of lump this time, still no draft controller. Took it to 255 or so, and smoked for four hours, dumping a few small chunks of hickory on top of the charcoal before putting them on. The heat crept up along the way up to 285 or so. So was making small adjustments along the way. But I bet if you put an accurate thermometer in your kitchen oven, it would fluctuate more than that ! My electronic thermometer was bouncing all over, the Trutel was easier to deal with! Used a piece of foil over the bottom grate, and the drip pan on top of that. Came out looking good I think! Lifted in the middle with tongs and they were starting to bow over and tear. Wrapped in red paper, then foil x 2, then cling wrap, then a towel, for a two hour rest. Perfect texture and looked amazing. Would have preferred more smoke myself, and one of the KK smoke generators may be on the way! Also the rub wasn't too pronounced even though I used what I thought was a lot.. So maybe more next time Also found those porcelain dishes at an antique shop, and thought they would just fit a rack of ribs.. I was right ! Handy for popping in the fridge as it all comes up to speed !

Very Cool!

My brother got a pic of the finished pig just before we started serving it.

Two Tri-tips on the Santa Maria and homemade Porter Road recipe of garlic/parsley sausages on the offset. You'll notice one pic will show a fire basket on the offset, I always had trouble on this pit maintaining a clean and steady fire with the flat piece the manufacturer provided. Knowing other companies were making specially designed baskets for their fire boxes I chose to design my own to scale to fit the configuration of my box. This piece allows me to maintain a steady coal bed by concentrating the coals to the narrow base, this helps for a clean and continuous fire from 150-300 degrees. With this unit, it allows me to smoke sausages at lower temp as you would in a custom smoke house without the risk of your fire coal bed disappearing. Made of 1/4" steel with a 3/8" base plate. You know I could've cooked the Tri-tip on the KK however after finally catching a break in the weather after two weeks of hot and humid it was welcome to play with the other toys. Alls well that went well.