Saturday was a long day. Starting early and finishing late, I learned one thing about my smoker: Leave it alone! Using the recipes from the "Sauces, rubs, and etc" I managed to change 15 lbs of raw meat to a smoking success. The Basic rub minus a couple of teaspoons of pepper, made the brisket. The Cider Squirt, and the Sweet and smoky BBQ sauce made to pork ribs go like hotcakes on a Sunday morning. When everone left sunday I have about a pound of meat, no sauce, no beer, and a whole lot of ash to clean out of the smoker. THANKS FOR THE INSITE AND PRINTED MATERIAL TO MAKE THIS THE BEST RIBS AND BRISKET I HAVE EVER COOKS.