As I tell my friends, smoking meat is more of an art form than a science! My last experiment was with some baby back ribs, which I prepped with yellow mustard, dry rub, overnight and into the smoker. Using my A-MAZE-N smoker with my MES 40, I put some pellets in the bottom of the tray (dust tray) and covered them with saw dust. It slowed the smoke very nicely. I got three hours of smoke using just over two rows.( I am going to try putting the dust on the bottom and sprinkling a few pellets on top, as I had some unburned pellets remaining afterward.) I smoked the ribs at 225 for three hours, foiled them with a little apple juice for an hour and a half, then brushed some sauce on top and smoked them for another hour. Tender, but not completely falling off the bone. Only complaint I got was that these were a little more fatty; I purchased them on sale at a local grocery store. I've had better results from Costco.