Food Recipes, Smoking, etc...

I have been playing with a smoker for a couple of years, here is how I prepare a few of my favorite.

Pork shoulder/butt and beef brisket, cut in the membrane with a knife and insert as much crushed garlic as you can. Double wrap in tin foil, smoke with the fat side up, do not flip the meat.
Ribs, smother in mustard, rub favorite flavor, double wrap in tin foil, cook with fat side up do not flip the meat.
Prepare all the above at least 12 hrs before smoking.

Whole chicken, my wife likes beer can style, soak chicken in marinade sauce, add raw onion to neck, cook with hard cider, lightly cover top of chicken with tin foil.

To me the tin foil keeps the meat moist.