Four racks of baby back ribs from Bisher's the local good butcher shop ($$!!!) Everything ready to ignite. An hour after ignition, just introducing the ribs in their fancy Steven Raichlen rib rack Lid on, vent open to 5/16" (width of a pencil), bottom vents wide open, notice the metal document clips holding the lid on tight. Two cheap grill thermometers I installed about an inch above the charcoal grate and the cooking grid. I should have done this YEARS ago. I love instrumentation. To foil or not to foil? I'm undecided about that. Only three and a half hours to go, ought to be rested and ready to eat for the NFL Hall of Fame game this evening!!!