We recently moved back to our family home in So.Cal., my smoker’s, of the food cooking vessel type, been patiently  waiting for my return. I recently rolled her out again…  I’m sure noooo expert but I will definitely keep trying.  Anyone out there that can offer tips? I’d greatly appreciate it.  Here I smoked a rack of pork ribs. Though they were beautiful. They were definitely over cooked, tasty, but yes definitely overdone.  Gorgeous, right?!  Simple homemade dry rub and garlic, that is what I used to season them, plenty of pepper as well.  (Hmmm, I think (starting off) this is a good set up 🤔,  side vent open too)  In the end, here are the mistakes I believed I made… Too much charcoal. I used a whole 10 pounds, I’m sure I should have just used 5 My flavor chips might have been weathered, therefore they burned to hot and too fast even though I soaked them beforehand The average temperature stayed too high around 300-350, due partly to too much charcoal, I believe  …