So I've done three smokes in my #3D so far. Ribs, snack sticks and whole chicken. The ribs rocked. I used the basic 225 to an IT of 195. Stellar. The snack sticks were lower temperature, had five different temps, four time parameters with the final step based on IT. Took three minutes to program and double check and they came out perfect. The whole chicken wasn't as successful. I only had so much time, so I went for a higher temperature cook. One hour at 275 and then finish at 300 to an IT of 160. It took 2 1/2 hours. Perfect chicken, bitter smoke flavor. Takeaways: I'm in love. My wife asked if I've named it yet. The foil trick for the wood works great but for lower temperatures, like the sticks, it isn't necessary. The chunks were intact with only the bottoms turned black. As for the higher temp on the chicken, that needs some work. Based on the flavor, I expected to find ash when I opened the smoker box, but the wood was black chunks. I'm thinking it's doable, but next time I'll go with a heavier layer of foil. Or just plan farther ahead.