had my egg for a few weeks now. done many high temp cooks now ready to try somewhat low and slow. i thought a good place to start would some spare ribs. so the questions are: soak wood or not? how low and slow is neccesary for ribs? what the heck is a temp plateau? and i love a smokey flavor but, i have "over smoked" my share of meals. ant rule of thumb out there for avoiding over smoking?
thanks, if successful i will send some pics. (once i figure out how to attach photos)