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I set up the smoker, while the initial coals are started in the chimney, once the coals stop smoking and are about 75% ashed over they go into the prepared "hole" of the charcoal base, over a chunk or branch and the smoker is assembled and the meat goes on....done....

Had plenty here the other day, even had pork bellies which is sporadic here, but $2.99. butts and loins still 1.69,

It gets worse if rain gets in and you forget to empty it... I turn the mid section upside down so rain doesn't run down the sides and collect in the bottom, open one or more bottom vents and the top vent, put water pan over the top vent...solves 98.3% of mold build up,....:cool:

same as timothy, quick shake and back in the smoker, cover with whatever i'm using next

The grills side burner and charcoal starter, quick, easy, and cheap, hmmm, I just described myself.....

I have and use them, usually flat side up, other then a reduced or no flare up, I don't see much of an advantage

A slot cut out for a temp probe, an extra charcoal grate 90 degrees off the first and wired to the basket. thats it

I use drop branches all the time, I have a pignut hickory in my backyard and the smoke is mild and very nice, have also used oak, maple, and cherry branches.They are already dry just break them to size, They may burn faster then chunks, so just add more....

small chunks like that dry pretty fast, you can speed drying up by putting in a warm dry space likes been said or placing some chunks on and around your smoker, give it a month and it should be ok. If you had cut the branches with leaves still attached, it would have respired a lot of moisture...

Take the middle section, flip it upside down, re install, now the lip goes over the base edge...don't forget to close the top vent, but leave a bottom one open for circulation and to keep mold at bay....

hanging around 275, no wrap, no spritz, dry rub...bend test

I've used lump, I've mixed lump with briquettes, mixed used briquets, new briquets and lump together, and use plain ol briquets...They all get hot, I never bothered to see if there was much difference, LOL, YMMV

Yeah, a heat shield, leave it on...

Yes, overnite uncovered. My old cheap grill wouldn't get hot enough to sear, I hated that P.O.S., I now have a , also cheap, char griller grill that gets HOT! I turn two burners on high over the grill grates, flat side up, I get a full sear now....

I have the vortex thingee also, but I don't use it when hanging ribs cause it sits up too high and the ribs would hit it...I use the standard ring when hanging, and let the drippings hit the coals.

Your getting air from somewhere, If the coals don't go out when you shut it down then theres a leak, taking the lid off to vent temperature doesn't work, it just supplies a massive blast of new air to stoke the fire. Sometimes you don't get the barrel section seated fully on the bottom section...

Sorry , no pics, but its pretty simple, ribs hanging over coals, the bottom hangs just a few inches above the live coals, but strangely don't burn up, just some tasty char on the edges,

I've been using the gateway hanger in my 22 wsm, I like the way the ribs come out that way...I keep it super simple. Get the fire going, I usually use blue bag briquets, I make a hole in front of a bottom vent and a full small charcoal starter that I start on my grills side burner, and I toss in...

My costco had brisket flats for $5.99 this week...not prime

Put a heavy hammer on the inside against the rivet, smack the outside, on the rivet with your other hammer.. voila!