Do you have guidelines for converting recipes intended for the oven or other cooking method to your smoker? Do you have other tips for converting recipes? I'm figuring that something that cooks in the oven around 400℉ would take four times as long in the smoker at 225℉ to 250℉. For example, X would cook at 425℉ for 1 hour in the oven, but cooks at 225℉ for 3 to 4 hours in the smoker. The best tip I've come across is the suggestion to add more liquid to certain baked dishes, like Mac & Cheese, because the low and slow can dry it out.