William Boyd wrote:
>[snip] Meanwhile I
> take six servings of country cut pork ribs and rub them down with
> McCormick, Grill Mate pork rub, wrap them up in foil with a large
> clove of garlic. ... [snip] ... I also
> rubbed one of them with the pork rub and the other two with a
> chicken rub. Wrapped them up in foil and Placed the drumsticks on
> the rack just over the full pan of water and the pork ribs on the
> upper rack. put the lid on and walked away. [snip]

Not sure I understand this description. If you really wrapped the meat
in foil then you didn't smoke anything, you steamed it. Or, did you
leave the foil open so the smoke could get at the meat? -aem