Made some baby backs 2-2-1 method with a recipe I found on Masterbuilts website. I used Hickory chips for the first 2 hours set at 225. By far, hands-down the best ribs Ive ever had. Beginners luck I guess? My wife thought they were too spicy, but oh well, I loved them. Will probably skip the cayenne next time. Now, I did have some concerns during my first smoke. Temp control was fine, but the meat probe (which wasnt used) was reading about 190 during the entire 225 smoke. This is strange because when I did the "seasoning" @ 275 both the internal temp and probe were reading within 1 or 2 degrees. Next concern was smoke output. The first load of chips went up good, I could see the inside filled with smoke. After about 45min I added more chips, but it never did return to that same level of smoke the first load made. I had to keep wondering if the chips were actually smoking! But I did see a VERY VERY faint trail of smoke after the first load. Is that all I need? I did empty the first load of chips and they were black not white ash. My AMNPS arrived at my door appx 1 hour into the smoke, so I didnt use it.