Hey guys! I just purchased the smokehouse for my apt! I have smoked a lot of meat before at my fathers place using our giant moker but I with this masterbuilt I feel as though im starting from scratch with zero knowledge of anything. Anyways... 1. I was thinking of smoking some baby back ribs and a pork tenderloin. however with the smoker being digitally controlled I was wondering if the amount of meat I place in the chamber will affect the time? If it is set at 225 and holds at 225 will the amount of meat in the chamber not matter? for example will one rack of ribs smoke the same amount of time as if I were placing 4 identical racks of ribs in the chamber? Thank you guys!