I got a char broil propane smoker for Christmas and yesterday tried my first time on baby back ribs using a guide I read on smoking meat the complete how to. So first I believe this was a guide for smokers using charcoal or wood because I could not keep my temp. below 325 degrees and the ribs turned out a little on the over done side. So my question is, how do I control the heat ? do I just compensate for the higher heat by smoking a little less time? All help is appreciated, thank you in advance. Slewfoot.