Hey everyone I'm smoking B-back ribs tomorrow and I getting a little nervous. I got a few questions that I know have been kind of been addresed in other posts, but I got a few that I couldn't find direct answers to. 1.Do I keep the reserve wood chunks I"m not using in the water until I need them? If not where do I keep them? I'm thinking they will dry out? 2. Its going to be around 50 degrees with some wind during the day where I"m at, how will this effect my cooking and how should I adjust? 3. I have two sliding round vents/openings (about 2.5 inches) on the lid of my smoker (Meco 5030), will this be the primary way to regulate the heat/temperature, which I'm assuming should be in 225 range. Basically, what are they for? Directions say nothing! I'm buying an oven therm tonight. 5. I'm doing 3 racks, so will that effect the 2-1-1? Since more meat will be in the smoker will that increase the cooking times? I love cooking and BBQing but I am so new to smoking, and obvioulsy a little intmidated! Answers to any of the above will be very appreciated. I'm big on details, so the little things are starting to get me a little worried.