I am new here to enjoy the wisdom of you experienced "Smokers". Hmm.. you may want to correct me on this. How do I distinguish between people who smoke things "Smokers" and the instrument they use to smoke things "smokers"? Hi, you may have guessed that I am from Alabama. I'm not experienced with smoking but have done some grilling. I don't really have a smoker, just a charcoal grill with a smoker box attached. I came to this site because I committed to smoking some ribs and chicken for a home event and didn't know what I was doing. I was looking for some good advice on how long and what temp to smoke the meat. This site is loaded with advice, unfortunately, I didn't follow it well and the ribs were overcooked. The chicken was cooked OK because I noticed the inside meat temp got to 165 pretty fast, so I removed the chicken after about 3 hours. I was surprised that it reached that temp so fast with my smoke averaging in the 210 range. I guess one out of two is OK for a first time, but I am hoping for better soon. Thanks, Jeff, for the welcome message and thanks to all you who post informative information here.