I am a newbie to this forum, but am impressed at the amount of experience and helpfulness I have read about while surfing this site. I used charcoal smokers years ago, then switched to an electric Char-Broil smoker that always produced awesome results. I now have a Master Forge upright propane smoker. When I smoke ribs, they seem to come out much drier than with the electric smoker. I live in Arizona, so I am usually dealing with fairly high ambient temperatures and very low humidity. I try to keep the temp below 240-250. When I have gone much lower, the ribs did not cook at all. I can't seem to get any advice about the dampers other than "experiment and see what works best", which I have done. My best guesses are: 1. The water pan is much smaller than my previous smoker, I have seen that other members have modified their's to be larger. 2. Some users mentioned that they wrap their meat in foil after the initial smoke, (or about 3 hours into the process). I did this by accident once because I had a huge crowd and I had to do back to back smoking sessions, so I wrapped and finished the first batch in my oven and they came out very moist and tender. Does anyone have any other suggestions out there, or am I on the right track?