3rd cook on this drum and I may have rubbed more than I could smoke. Trying 3 baby back ribs with MMD and 4 chicken halves with S&G. Also I will be transporting and finishing at another location. Carpe Diem! 
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You got this! -
Looks like you could have got two more ribs on.....;-)Comment
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I'd like to be at your finishing location!Comment
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Hmmmm, is it Done? Gotta be close.Comment
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Just don’t close the windows after putting it in the back seat.Comment
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Lookin' good.Comment
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Looks good. Plenty of room. PBC, PBC, pbc, pbc........Comment
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Post-meal update: Had to remove from the cooker a bit earlier than desired, but was able to finish ribs on the grill and chicken in the oven. I had a big moisture issue in the barrel as the 4 half-chickens released enough juices to pool in the bottom of the cooker. This put too much moisture on the ribs as the bark couldn't fully form. Ribs still turned out decent, but I would not attempt in this fashion again. On the other hand, the chicken finished in the oven was probably some of the juiciest, tastiest chicken I've ever had. I had also made some Alabama white sauce which was great on the chicken. Overall still a big success and good learning experience.
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Well, they LOOK great! I usually do the ribs first, then wrap and cambro those while the chicken cooks. That way I can do the ribs at 260 and then raise the temp to 350 range for the chicks.Comment
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Personally, I like to cook my chickens in the 400 F range. This will give you some really awesome crispy skin.
For ribs I let the barrel run at about 275 F or so.Comment
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