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I did Smoke Day as if it was a weekend. Salmon on Saturday and now ribes

Man them are SOME ribs

Maybe one can look at it as Smoke weekend

Smoked it at 180-200 degrees for about 2 hours

Smoke Day wouldn't be complete without supper. Onion bombs and a lemon dessert. A nice way to follow up the smoked salmon from earlier.

Since we are home for Smoke Day this year, instead of visiting our daughter, I thought I would get in the spirit by smoking some salmon. We had one section on crackers as soon as it was finished. Just a simple Salmon Rub from High Mountain Seasonings.

And he SCORES!!!!!!

Regardless of the make, clean and season it then put it on the grill and enjoy. I use several ci skillets and Dutch ovens of various make and have good luck with all of them.

If it finishes early you can always leave it wrapped and 'hold it' in a warm cooler or oven set to the lowest temp possible. My main advise if you end up holding it is to NOT cut it till you are ready to eat it so it will stay moist.

That is the same basic process I use on my Performer. I love the feeling of setting all the items on the side table and then assembling the meal in my wok. Looks like you did an excellent job for your first try.

This gave me an inspiration for tonight's meal

I agree with Steve that the advantages of multiple burners can't be over stated. I seldom have all the burners on my Genesis lite at the same temperature similar to the way I always have two temp zones on my performer.

To me the point is that ground beef will always be ground beef and never compare taste wise with a good brisket. In these times we deserve the occasional treat.

Smoking and grilling is a continuing process of learning, not a one and done. Sounds like you did a great job of analyzing your experience and, with the excellent advice already given, are ready for another round. Good luck and enjoy.

As the saying goes “ the proof is in the pudding “ or in this case “on the meat platter “

My Genesis is known as Genie. My red performer grill is RPG. Had to give them names since they are my personal friends.

Excellent. Makes me laugh and hungry at the same time.

Another great looking twist on the traditional grilled cheese sandwich

When I plan to "hold" ribs I heat a fire brick in my smoker, then wrap it in a towel and put it in the cooler with the ribs. This keeps them steaming hot for several hours.

I have only smoked pork belly when making bacon so my experience is with "cured" pork belly. Based on that experience and my general experiences smoking I would do the following if it was me. Fat side up so the rendered fat would run down over the meat. If I wanted the smoked taste I would not...