I just bought a vertical Charcoal/Wood Smoker from Walmart and will be smoking some Beef Ribs tommorrow. I'm learning about how long to soak my chips (I'm using Mesquite) and what tempatures to use. I just moved to Colorado from Washington State. Wish I had started smoking there as I used to do well during Salmon season. Better late than never is a hard thing to swallow especially when you like to swallow smoked salmon! Anyway looking forward to learning alot and eventually being helpful here! Thank you in advance for all the information you've taken your time to share with newbies like me.