Some of you will recall I recently scored a bargain OTG as a result of some clever price matching. I christened her with some 1824 rib eye steaks last weekend. Delicious.
This weekend I decided to test her (and mine) smoking ability with some baby back ribs. Here are a few snaps of the process. What a delight.
Ribs, freshly cut from the pig hanging at the butcher

Ribs rubbed (24 hours on)

Snake setup

Ribs on

Smoking away

2 hours mark - about to be wrapped and spritzed

End result

Lessons learnt.
1. Started with too many coals. Took a good 45-1hr to get it stable and had to remove a few coals.
2. Hood temp is a joke. Probe just off grill was at 225 when hood was at 300. Dont trust the hood.
Amazingly tastly results were achieved!