OK....gonna take the plunge this weekend. I purchased a Smoke Hollow No. 5 and will season it on Friday Evening. I have a digital meat thermo ready to go and want to do some 3-2-1 Ribs and a fatty on Saturday. I am planning on using Hickory an Cherry to smoke the delictables but here is where I need some help. I have no problems doing the rub and prepping the fatty but what ratio of Hickory to Cherry would you recommend? Should the fatty go on for the same duration of time the ribs are on or should this go on before/after? Should the Temp Probe go into the Fatty and if so what temp should I be looking for. You guys are great and I really fear you have awoken a smoking monster here.