Originally Posted by cblaisd

Smoking meats - chicken, spare ribs, sausage -- today for a family gathering tomorrow. About 3-4 hours to go; just put the Italian sausage on. Dry rub on the chicken and ribs; they've been on about 3 1/2 hours. Will begin basting with my "home-doctored" bbq sauce in another hour for KC style (which all prefer here).