Turbo Pork - Checking in from No Man's Land... <Photo heavy>

@Foghorn stated in my post last week: You're asking good questions - and so far there don't seem to be good answers.  That means you may be in "Do it and take pictures and tell us how it turns out" land.  

So. here goes!

Needed to do 2 pork butts per the nephew's request and ribs for the niece's request.  And the sis-in-law is now no-sugar - so a special set of ribs for her, as my rub had sugar in it....

This is the first time doing Turbo anything - built a great basket of RO, lots of hickory and cherry smoking wood- rubbed the meat with Jack Stack's rub, and then S&P, garlic and paprika for the SIL's ribs.  Also cut hers in half so we'd know who's are who's...

The setup: Got the fire started - added platesettter - legs up, with three chunks of a firebrick (that I sacrificed) to hold the 16" drip pan up off of the platesetter and it also forces the hot air towards the LBGE ceramic...

 
Then the drip pan - doing the salt thing ala @Mickey


Then the grid and I let the LBGE come up to 350F and stabilize till I got the thin blue smoke.


Now it's time for some bone-in pork butts ! And the upper DIY Bolt Grid.


Now, how 'bout two racks of baby backs ?


Then round two of ribs and brats, while the butts kept cooking...


I think it's all gonna be ok...  Headed to the lake as soon as the butts are ready - so probably won't have any after shots - but I can report that what I've sampled so far is VERY good!!  And a shout out to @RRP  for convincing me that Turbo is where it's at!