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Hey all, When I smoke ribs they always turn out pretty darn good, but the other day my buddy brought me some ribs they were cooking in the parking lot of a local place over charcoal and it just had the most amazing flavor. You could really taste that "cue" flavor and I was wondering how to...

Hey all, I've got two split chickens that I rubbed overnight with Harry Soo's rub recipe. I've got a load of lump fired up and wondered if I should use a pan or no pan. I'm thinking since it's about 26-28 inches above the coals that the fat dripping down on the coals would create a smokier...