I keep reading that most people do 221 with babybacks instead of 321 so I have a question. I have a newer mes 40 because my first gen 1 with the smaller element burned up the wiring. Smoker works great. Had to go through one return to SAMs and one direct shipped unit to get a good one but the third go around runs great. I just did 5 racks of baby back ribs and used the 321 and they were perfect. Tender but had bite to them and definitely weren't pull off the bone. But everybody always says 321 is too much so what gives. We also smoked a turkey breast. I had a foil pan on the bottom shelf to catch the turkey drippings, the next shelf up had the turkey breast and the ribs were on the top two shelves(3 in a rib rack). 3 hours at 240, 2 hours in a clean foil pan with Apple juice sealed up tight, and 1 hour back on the racks. They were perfect. Definitely not too tender. So why do you think they turned out perfect even at 321? Looking to duplicate the results. I think it had a lot to do with being on the top shelf. Anybody?