the product itself is thicker gauge than the original, which is surprising as Gator is known for their steel work. I need to get a picture of the box post cook. I just glanced, but it looked like all of the hickory and charcoal were ash. Smoke output was high initially, as was temp. Took an hour all told to get started and then settle down. I suspect I can reduce that time significantly. When I put the ribs on the grate they sizzled. To me that signaled I was too hot. A few crispy bits on the bottom of the rack seemed to confirm. When it did settle, I'd call it invisible (more so than thin blue) smoke. I recall the old conversations and the debates and how a palate would be for pellets. I'm not looking for burp level smoke. Just that extra layer I think I'm missing.
Now to the hard part. I made too many changes baseline for proper judgement. No sauce, butcher paper wrap, beef tallow, Lawry's, pepper, and my go to rub for mccormick pork sweet and smoky.
These were the second best ribs I've ever made. Maybe I just got lucky and rendered them properly. Maybe it was the additional smoke. I'm going to have to do a lot more cooks before coming to a judgement. I'm inclined to say winner, but time will tell with other cuts.