Hello....I am a newbie to this forum and a newbie to using an electric smoker. I have been smoking for 25 years or more but have used charcoal and/or wood to smoke using a charcoal grill(s) and a or a water smoker. Most of my experience has been with ribs. I live in Central Virginia but am originally from Kansas City and prefer ribs with a pull. Not that I dislike fotb ribs but just prefer those with a pull. I just purchased a Cajun Injector electric smoker and am only starting to learn how to gauge the time and smoke with my ribs. I have done thick pork chops on it an they turned out great but I still need to learn a little more about the timing and smoke. This forum seems like a great place to learn how to work with different meats and I look forward to learning from those of you who know best.