I was given an electric smoker. It has a hot plate at the bottom, 3 wired shelves, a top vent and a pan for wood. I put a thermometer in the door. I've ordered a wireless remote meat thermometer. I got the instructions here on how to smoke a chicken. I put the chicken in the smoker and then found out I should brine the chicken. Since the chicken hadn't been in but for a couple a minutes I yanked that thing outta there and made a brine as similar to the one given here. It' soaking now. I sure like the idea of not heating up the house cooking, setting smoker and wearing the timer so I can go do other things. So here I am. I've got a new electric smoker and now I have you guys. I'll read all the advise I can get....I'll get the 5 day course next. I like my ribs dry... no sauce... that is. I want that juicy goodness uncorrupted with a wet messy sauce. Just the juicy meat. I'll try ribs next...again, I'll take all the advice I can get. The 3 shelves are a concern to me. I'm not so sure where to put the meat. The smoker is only about 3' high so there's not much room in there. There must be some rule about bottom, middle, top shelf cooking. Know anything about that?