Thanks for the compliment Cappy. Im no engineer for sure. The pit and smokehouse were experiments that turned out pretty good. They both cook good. I have done a bunch of ribs on that pit. You are right about letting the sauce set. The sauce isnt ready until its a nice sticky glaze on the meat. I hate going to a "so called bbq resturaunt" and you get grilled meat with a bowl of bbq sauce to dip it in. Got to cook the sauce on the meat.
