More barrel smoke results

Ribs:

Did three slabs last weekend.  Used the double hook method of hanging and boy am I glad I did!  One slab was dangling literally by a thread of meat on the bottom hook.  It had already curled off the top hook.  I will have to make sure the hooks are close to the fat side of the ribs.

I cooked for 3 hours exactly and that was too much time.  The ribs were definitely done but they were a bit dry.  Somewhat on par with the overcooked ribs I made in the electric smoker.  Next time I shoot for 3 hours.

Anecdotally the fellow I gave the electric smoker to used the 3-2-1 method by smoking the ribs for 3 hours then wrapping them in foil after basting with beer then cooking 2 more hours.  He skipped the last hour in sauce.  His ribs were better than anything I've ever made!  More power to him.

Chicken:

Cooked a whole chicken.  After fighting with the hooks through the breast bone and out the neck I was reminded of the turkey holder I had and forgot about.  With that the chicken sat nicely and safely above the fire.  Just over 2 hours the thermometer hit 165F and it came off for carving.  This was the best chicken I've ever made!  Next time I will make more than one.

I used a grill paste my late father gave me, but that was the last of it.  Next time I'll try a different rub.