Ok all, I'm trying my second run at smoking some spareribs tomorrow. I did a poor job last weekend with a beautiful rack of babybacks, so its redemption time. I've done my research here on the board and I think I have a better plan of attack. I've read the 3-2-1 and that helped on the times and temps. From what I read I need to lighten up on the white smoke and get light blue. I was letting the fire smolder which looks cool coming out of the flue, but makes the meat taste like beef jerkey and the neighbors wonder what the hell I'm doing over there. I have some mesquite and hickory chunks of wood that is dry. Should I soak or not? This wood was purchased at Lowes "Cowboy Brand". I know that this probably isn't the best, but its what I got, any suggestions of what I should be using would be well received. My other question is the best method of creating and mantaining my fire in my firebox. I have a Char-Griller Duo with side firebox. I have no mods as of yet, but may plan to do so at later date. Lastly, any other tid bits of info that will make my smoke a pleasure, and not a damn what the heck do you think you are doing smoke would be greatful.