Second use for new smoker! Using Pecan. Spare Rib pieces ready for the smoker. Time to close the door! One last peek while spritzing w/ Apple Juice. Italian Sausage was out of this world, however I learned I am not a fan of Boudains... Six hour smoke @ 172* final. Came out w/ way too much rub! I thought I used it wisely, but one could taste more rub than meat. Some family members loved them, not me. Disappointed. My daughter loved them! Both whole chickens came out w/ meat falling off the bone! Very tender! As temps cooled down, I thought I would try smoking some cheese for my first time. Exra Sharp Cheddar w/ toothpicks, Sharp Cheddar w/o toothpics. Smoked @ no higher than 80* using Pecan and finalized w/ some Cherry. Lots of smoke. Our son tried some right out of the smoker. He said it was smoke heavy. Will "rest" in the refrigerator for two weeks. However, I am told that creates a more intense smoke after resting. If so, I am in trouble... Thanks for looking.