Trying to prep before buying a smoker. I do a kick-ass baby back rib and some other basic dishes on a propane grill and I think smoke is the last element to add. Leaning towards a Smokey Mountain but the cost is slowing down my purchase. I need a very tight temp for my food and don't know what reviews to trust. Always looking for the "back to basics" type of tips as I think we all tend to wander a bit.