Grill Preparation

1. Soak the smoke wood chips in water for at least 30 minutes. Fill the charcoal bowl with 10 or more pounds of charcoal and light it. Allow the coals to burn until covered with white ash. Put the wood chips on top of the coals.

2. Fill the water pan with tap water. Place the water pan inside the smoker grill.

3. Close all the vents except the top vent. Allow the smoker to sit for 60 minutes before putting on any meat.

Pork Butt

1. Remove the top layer and any other easily accessible fat from the pork butt while the grill is warming up.

2. Prepare a pork butt rub (see Resources). Rub it liberally into the pork butt, pressing it into the meat. Wrap the pork butt tightly with plastic wrap and place it in the refrigerator.

3. Take the pork out of the refrigerator 15 to 30 minutes before the smoker is ready. Allow it to come to room temperature.

4. Place the pork butt on the bottom grill. Cook the meat for 8 to 12 hours, until a meat thermometer shows an internal temperature of 190 degrees.

Ribs

1. Cut your pork ribs into two-pound slabs. Make your own pork rib rub (see Resources) or use your favorite purchased one and rub it into the ribs. Let it sit for two hours at room temperature.

2. Put the pork ribs on the smoker's top grill. Close the top vent just enough to maintain a temperature of 225 degrees.

3. Check after four hours and every half hour thereafter. Use forks to tug at the meat; it will be ready to eat when the meat tears from the bone after giving only moderate resistance.