Ok, Sunday cook. Meat of choice, Buffalo back ribs:
brushed front to back with the Gulden's you see there and liberally coated with McCormick's Grill Mates Barbecue seasoning. Normally I make a St. Louis rub from scratch, but this bottle was unopened in the back of the spice cub board and since the ingredients were more or less the same I thought what the hell?
Going with a straight up snake. Two rows on the bottom. 15 of Kingsfords finest blue and one row on top dressed out with pecan chunks and some left over coals form a previous cook.
Kept an eye on it for the first hour. Bottom vent was left open just a smidge and the top with left open..mmmm...maybe a quarter. Only have the top thermo to go off of but it maintained 250 for most of the hour. Towards the end it started to climb, guessing that second lump of pecan just started to catch so I closed the top down to a sliver. Here it is after an hour just before the first mop of a simple apple juice/apple cider vinegar concoction: