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You cooked them the way I love them, medium rare. Great job

Besides often turning off some of the burners on my Genesis I then use the area above the turned off burner for indirect heat which works well for fish.

Your plan seems solid, at least it should work well and gives you a starting point for future smokes. I use mustard on pork as a binder. I always use water in the pan, but that is just my personal preference. I would not bother spritzing but if I did it would be with apple juice. I would add the...

We decided to grill a bone in pork chop for supper and finish it with some cherry jalapeño jelly. Also had some left over Mac and cheese so I put it in a skillet and threw a few tator tots on top. Added an ear of sweet corn and we had a feast.

In reply to your "something odd" my first thought is that was the bottom side as it sat in the fridge and that is some meat juice or fat that drained out and conjelled".

Looks like the wait and effort were worth it. Now sit back and enjoy

Smoke Weekend...... A man that thinks just like me. Congrats on a great job

Only for the smoke day event this year. Got to eat to live and smoked foods are best

The onion is stuffed with a combination of ground beef and Italian sausage with onion and garlic added. The dessert is lemon custard with a crusher graham cracker topping

Yes you spied the mustard I use to stick the rub in place. I and my oldest daughter are both Drake grads.

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.