Hello, Scarbelly gave me some great advice a couple a days ago regarding my first smoking attemp. I have a couple of quick questions before I get started that I hope someone could answer. The original post is here http://www.smokingmeatforums.com/t/116964/butterflies. I am cooking both ribs (baby back) and chicken. 1) If I read his directions correctly, he says cook them for 2 hours, put in foil for 2 hours, and then take them out for 1 hour. No temp needed. What is the purpose of the last hour if no temp is needed? Should I at least set it on low? 2) He said the chicken would probably take about 3 hours...Do ribs really take 2 hours longer than a 4.4lb chicken? 3) Assuming the chicken gets done first...what is the best way to warm it up when it is time to eat? Wouldnt it get dried out if I try to warm it up in the oven? (It has been sitting in a brine for 12 hours.) I plan on starting the smoker in about 45 mins...wish me luck!