First Smoke in my new CS...

First Smoke in my new CS and it was a success. Room for improvement, but very close. Thanks to all the posts from owners/members, I was very well prepared.

Spare-ribs. Cleaned them up, took off as much membrane as possible, coated them with a good rub and refrigerated overnight.

Lined the bottom of the cooker with foil and the top of the smoke box, sprayed the shelves with Pam, set the temp to 215, popped in the two racks, closed the door and �set it and forget it.�

Used two chunks of hickory�(one would have been enough). Despite everyone�s warning that less is better, I had to learn for myself. Just the slightest hint of that acrid, creosote taste, not much, just a hint. One chunk will do it next time. I know, you tried to tell me.

And, I�ll use 225 next time and you told me that too. Left them in for 4 hours, took them out, wrapped them in foil and held them two more hours at 140. 4 hours cooking time at 225 instead of 215 would have rendered out more fat (spareribs, remember) before wrapping in foil.

I thought the drain hole was �funneled� toward the front edge; instead it�s back toward the middle�so some of the drippings consequently leaked over the edges of my foil in the bottom but clean up was still a snap.

Good first effort� very moist product, very flavorful, falling off the bone tender�just a couple of modifications next time (made lots of notes), and I�d serve these to anybody.

Thanks to CS and everybody that posts ideas and suggestions. This is practically foolproof.