One piece of advice that I always give to my buddies when they ask about smoking is to purchase a good digital, probe thermometer. I bought one that cost me around $25 at Lowe's. It is remote, wireless, and easy to use. I haven't had an issue with over/under cooking anything since I purchased it! I always pull my meat off the cooker 5 degrees before it hits the target temp and then let it rest for at least 10 minutes. EVERYTHING is always juicy and tender. That resting period is one of the most important tips I've found. It gives the juices time to redistribute evenly into the meat and WOW! I know this is old news to most folks here but I figured it would help anyone just getting started. I'm still a newbie at smoking, I just want to pass on what I've learned so far to anyone else who can use the info. Happy smokin'!