Hello all. Tim here. I'm in Ohio just north of Cincinnati. I am very new to the smoking world so to speak. I worked for a rib joint who smoked their own ribs on site in a massive smoker and I always loved them compared to the competitors. I began playing with smoke on my gas grill using a smoker box and was really happy with the results I was getting, but I always knew that needed to take the leap and get a smoker if I ever hoped to reach the level of a true smoke master. Plus I have already went through 5 tanks of propane this summer and 7 in 7 months. I know the purists are gonna give me slack, but I bought a dual fuel (propane/charcoal) box yest. I know more propane, but the option to fall back in my comfort zone if needed made me feel all warm inside. Anyway, I could not wait to try it out. I seasoned it and put on some chx breasts and bacon wrapped asparagus yest. using a mixture of mesquite and apple. Both cooked a little long. Chx was a little dry on the outside and asparagus was a little too soft for me, but hey it was my first try. I did not use a mop sauce which was part of my issue and just not knowing my box yet was another. And yes, I know, being a newbie was my bigest hurdle, but that is why I am joining you all here. I bought a remote dual thermometer today to manage my smoker temp mainly since i am not really sure I will ever actually need the food temp, but better safe than sorry I suppose. So I just rubbed 3 racks of spare ribs and put them in the fridge for the night. Tomorrow I am going for the gold and smoking ribs, lobster tails and ABT. Making some other sides as well. Hope all goes well. Setting smoker for 220. Gonna use the 2-2-1 method for the ribs. figuring 3 hours for the ABT and 1 hour for the tails. Go big or go home right. Wish me luck.