Ok. I've got the list for the inaugural smoke on Saturday. I'll be doing 4 racks of baby backs, a whole chicken, a tray of mac and cheese, and some brats.
Here's my plan, please feel free to give suggestions / guidance.
Tonight I'm going to prep the ribs, put the rub on, wrap them in plastic wrap and toss them in the fridge. I'll make a brine for the chicken and also get that going tonight.
Tomorrow, I'll pull the chicken from the brine, possibly remove the skin, or put on a rub under the skin. I'm planning on tossing in 4-5oz of sugar maple chunks around 11am and loading the ribs (bone down) and chicken (breast down?) into the smoker at 225. I'm planning on the 3-2-1 on the ribs, so at the 3 hour mark (2pm) will pull them and foil them, then toss them back in. I'll have a probe in the chicken waiting for 165 internal. For the mac and cheese and the brats, I really only want about an hour of smoke (just want to get some smoke flavor on the brats, then finish them on the grill), so I was thinking of just tossing them on when I'm doing the final hour of the ribs, but at that point, there won't be much smoke left right? So should I add a chunk of wood? Or change the plan as to when things go on the smoker?