Got the new gaskets on the Chargriller Akorn and it's ready to go. I have the following menu planned for Dinner tomorrow: Four racks of baby back ribs (currently resting and marinating with a rub base of veggie oil and dry rub). I took the membrane off the back of the ribs. I was planning to just smoke them on the grill but I've been convinced to use the 2-2-1 method. One full chicken that I will brine in the morning while we're at Church. I'll coat it with the same rub I used for the ribs and see how it goes. Corn on the cobb that I will smoke. Baby backs should take about 5-6 hours Chicken should take 3-4 hours Corn should take 2+ hours. Now fitting it all on the grill is going to be another story! I have a rib rack system that might help make it all fit. I've done Salmon a couple times, burgers a couple times, a beautiful Boston Butt, and some bacon. This will be my first foray into Ribs and Chicken. We'll either eat it, enjoy it, or die trying.