I love the BBQ Pit Boys too. I adapted this method to my gasser when my little cheap electric smoker died on me. At the time I did not have a kettle. It works well and you can turn out a slab of ribs in about two hours or two slabs of baby backs. I use it on my Weber Performer now. I like to use this when I don't want to take 4 or 5 hours in the electric smoker. I use my LEM jerky rack and pan, I even liked the cider vinegar to hold the rub, but sometimes I go back to yellow mustard. I even got me one of those wicked looking 10 inch Old Hickory butcher knifes from Ontario Knife Company,