You could try ribs and pork butt. Start the pork on top then at the right time put the butt on the bottom and start the ribs on top. Probably when you foil the butt would be the best time to put it on the bottom rack.
Maybe ribs and tri tip.
I have 2 ET-73s. I use them off and on and they work great. The only problem with the first one was that I got it water logged. I had to let it dry out for a week then it worked fine. I bought them about a year apart.
The down side is the distance isn't as far as they say. For me the distance...
The local butcher shop has pic-nics on sale for 79 cents a pound. I want to pick one up for this weekend. However, I've never cooked one, just butts. Any suggestions?
I'm thinking of injecting. Pros / cons?
You can certainly turn out some very good ribs that way. Way better than restaurant and some BBQ joint ribs.
The quest for the perfect rib is a life time adventure. The more different things you try changes the taste / flavor just a bit. The most popular spray is apple juice. Then again if you...
I'd brine them first in a simple brine. There are several listed. Then I'd run my WSM about 300 degrees (empty water pan).
I've done them before closer to 250 degrees but I've discovered 300 was a lot better for the skin.
You could try injecting them. I've done it but like the brine better.
There is a butcher / meat processor not to far away from me that sells Nature's Glo lump. 40 pound bags for $17.95 to $19.95 depending on the time of year.
I don't believe I've ever saw Nature's Glo briquettes. I have bought RO briquettes on occasion.
For white meat I'd suggest a brine of some sort. You could try the Italian dressing marinade but keep it short. I've had chicken breast take the taste od the dressing.