Hi everyone. I have a million dollar question. I have some ribs rubbed and in the fridge for a smoke tomorrow. It's the first time for me and I've been looking quite a bit at the 3-2-1 method. The question is, I am using an electric smoker, and thus put a pan of wood chips on the element to create the smoke. Do I add smoke at a certain internal temp, or should I add it at a stage of the 3-2-1? Any help would be mucho appreciated! Thanks!