Like the title says, I am going to do all three of these meats today for the first virgin run (1st after the seasoning run and a few fatties during the seasoning run - which turned out bad, actully had to throw them away) in my new Smokin' Tex Smoker (like CookShack SM008) . Some questions I have: What temp should I run the smoker at for all these meats 200, 220-225, or higher? I will use the 3-2-1 method for the ribs. I have never smoked in any other smoker, except my CharBroil Water smoker, so please excuse my questions - I want all the meats to come out edible and not have to use the oven to finish off - if at all possible. Should I soak the wood chunks in water? Or use dry? How much wood to use? My plan is to use hickory chunks and a few apple chips (couldn't find chunks of apple).