I believe I have the recipe to these somewhere here. I'll look for the thread and post a link.
As for the smoker set up, I took the second grate placed it inverted on the top grated. I did this because I knew that keeping 375 would be a pain. Raising the food up in the doom would give me trapped heat to cook with.
I needed 425 degrees to start with, so I lit a full chimney, get it nice and hot. Got it to 450, waited for the smoke to clear before cooking.
To maintain 375 cooking temp, I had to fully open all the vents and have the charcoal chamber cracked open. From there it was easy.
Up next is pizza. It's way too hot to crank up my oven, I like baking PIZZA at >500.
