thanks for more info. will change my probe technique. will try to insert pic now.
turn your heads please...lol
They do that automatically until you get a certain number of posts. I think it's to deter spammers. It looks like it was approved. I see your pic. Don't know how you keep all that meat from falling off the rack though.
Also you may want to rethink the opening of your MES every hour to spray or mop.
the heat loss and recovery time will make a long smoke out of a 6 hr smoke.
If you do the 3-2-1 there is no need to open the door but 2 times during the cook. once to take all the ribs out to foil and once to put all the ribs back in.