Hi there! I SO appreciate all your help! It just says Model # 009...that is it! Yes, I did foil the bottome and smoker box and i'm using a combo of hickory and apple woods. I had hickory chunks and apple chips...hope that is ok. It smells wonderful! For the party and I have done this in the past using a oven cooked pulled pork. However, I am planning to try the pork butt in my smoker as a "trial" next week and I would prefer that of course. I plan to do the pork and reheat in the sauce and I plan to do the ribs day of (if they turn out tonite like I'd like) and then I'm still up in the air on the chicken. I was thinking of doing whole chickens and just either pulling them or cutting them up. I usually do these big foil pans with all the meat in them and a variety of sauces for people to choose from. Everyone brings all the sides and desserts since its potluck. I have found that the Cookshack website is very little help. I don't really know if I should soak the wood chunks/chips or not and the cooking times they suggest are SO different from the other cookbooks..like Jeff's that I have read. I would love your input on that! This forum thing is kinda great! I do really appreciate any help I can get
Carol