WOW!!! Details please... 
Pretty basic. The smoker ran about 230 at the grate most of the day. I used lump charcoal with a 50/50 mix of hickory and cherry logs during the first 4 hours for smoke.( I am lovin cherry these days).
Once the chuck and butt were wrapped I changed to oak logs just because I have a pile of it and I only needed heat as smoke was no longer and issue.
The chuck roast was seasoned with salt and pepper, It smoked 4 hours and cooked wrapped about 3. I just had some of it for lunch and it turned out great. I added just a pinch of homemade basil salt. Everyone should learn to do these! They are so good.
The pork butt was cooked the same as the beef. I haven't tried it yet but I've done lots of them so I'm sure it's fine.
The ribs... The ribs are pretty good but I wrapped them and I usually don't. I think I'm going to try wrapped one more time and if doesnt work any better I'm going back to unwrapped. Wrapping just dumps too much moisture for me.
The steak was best when it first came out of the smoke. Great smoke ring, taste and very tender. When I sauced and wrapped
it lost a lot of tenderness. So cooking it in small pieces as Tommy did works best.
The corn we are getting right now is really good. I wrapped it in foil with butter and basil salt. Set it in the corner of the firebox. Turned it a couple times and wished I had made more...
P.S. I always save the drippings. Put them in a zip bag and let the fat separate from the juices. then cut one corner and let the juice go back into the pulled meat and discard the fat. Or make GRAVEY....
I guess I need to buy a seperator.
