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I use a Paper Chimney Charcoal Stater, filler up and light, when the Oak Lump Charcoal get red hot dump them in the bottom of the BGE with the Vents wide open , ususally put the Grate on (no smoke chips) and let her heat up to 500* to throughly warm er up. Open the lid, throw on the Meat and damp down the vents. The temp rather quickly drops to 300* and falling, usually settling in at 220* to 250*

I keep the lid closed for about an hour and a half then open to flip the Meat. Closer er up for another hour for Ribs..by then the temp is down to roughly 200* I do dry ribs so I don't need that last 15 or 20 minutes to carmelize the sugar in the sauce.

On the David Klose Drum I will sometime wrap Ribs in foil. With Brisket or Pork Butt I find that you have to wrap and lubricate with a Mop Sauce of some type.

When I Mop sauce it is simple, I use the same spice mixture that I use for my Dry Rub, Apple Juice, Apple Cider Vinegar, Oil and Brown Sugar. You could use Mollasses or Honey if ya like. Bring to a Boil.

After a while ya find ya don't need to do all that fancy geee gaw stuff to turn out prime Q. But it does take a learnin curve, to go through all the crap ya find ya don't need to do.