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Grillgrates come in handy in times like this https://www.grillgrate.com/

275 is a good temp for cooking ribs

Malcom Reed always has some good advice. https://www.youtube.com/watch?v=X1yTHESqgA8&t=604s

Any meat will dry out faster if you cut/slice well before eating

I like hickory and use it on everything. Pecan, cherry, apple, oak are all good. If you like hickory then use it. I find no over smoked flavor from it as others do. If I did,I'd go with milder wood. Just a matter of personal preference and some variety

Don't know if we don't know your cooking temp

Cook to the color you like not based on a time table. Wrap at that point. You've smoked the ribs, now get them tender

I had chicken tonight too. b/s thighs took ten minutes. Beat your 2 hours. Just kidding. Your chicken looks good.

Tips on smoothing the sides of the inserts and the ledges where they sit? I've got miscellaneous buildup and the inserts don't sit flat. Does the buildup burn off or need to be scraped? With what?

Hadn't seen this before. Looks like something I'd try https://www.youtube.com/watch?v=s5oj5-k3IRg

Yes, at the tip

If the chicken was that good keep doing the same things. Why change from a good thing?

https://www.youtube.com/watch?v=lnRRDSYgdmw

Are you kidding? Bending down to look is my exercise for the day

If it bugs you, clean the rust with a wire brush. I've had the same grate for ten years

Cook at 250-275, test for tender at 185-190. My 2cents

One piece of meat or two 7 lb butts?

For pulled beef, it's done when you stick a fork in it and twist and the meat pulls like so much spaghetti. Temp is meaningless with chuck roasts. At low temps, give yourself plenty of time just like you do with a pork butt https://www.youtube.com/watch?v=0Zlh_s61xwc

Lucky me I found tri tip here. Publix will order it for me at the bargain basement price of $8 per pound