First Smoke in Model #3

[Check-My-Que]

Did some BabyBack Ribs (3 racks) and a couple Spatch Cock Chickens yesterday. I used about 3-4 OZ of Cherry whick was the right amount.
The ribs were in the top 2 racks and the chicken were on separate racks below the ribs. I have found I would rather have pork drip on chicken, adds more flavor
I pulled the chickens out after 3 hours, should have pulled a little sooner. 
I pulled the ribs after 5 hours, they were fall off the bone tender. Still I will pull a little sooner next time. 

All in All, great BBQ.
Everyone enjoyed.

Peter

 

[FunkedOut]

Nice debut. 
I'm on the North side of the island with a #3 as well.
5 hours is about right for ribs.  I sauce at the 4 hour mark, and by the 5th, they're not falling off the bone, but you aren't fighting with the bone for the meat.  I set for 235F.
What temp did you set?