I've been a home cook for a while, but after moving to Memphis earlier this year I figured I need to fit in with the locals and learn how to smoke meats. Tomorrow will be my first run — doing a couple racks of baby back ribs (in a Masterbuilt 30" that I pre-seasoned today). From what I've read so far, it appears the 2-2-1 is the best approach. Beyond that, any of you vets are welcome to throw in your advice.
A bit about me ... as I said, I'm now living in Memphis. I'mm a native Texan but lived the past two years in Belgium, a place where everyone thinks "BBQ" means cooking meat on an open grill. I forgave them because they make such great beer.
Anyway, I look forward to reading through the forums and picking up tips and methods from all you professionals.