I'm relatively new to smoking. I've tried a few things with mixed results. Here's my track record: - Pork Shoulder - came out good, but had to finish it in the oven - Baby Back Ribs - the meat was tough - Pit Beef - the one thing I've gotten perfect - Brisket - came out good but the meat was a bit tough I have a Char-Griller Pro with Side Fire Box. I initially was smoking without the side fire box. But I went to a bbq competition in Bel Air, MD, and one of the competitors told me that the side fire box was a must have. So, I recently got that, and it hasn't really helped. I'm hoping I can pick up some good tips off this forum. Particularly ones that are focused on a grill like mine. THANKS!!!