I'm kind of new to smoking and seem to get various levels of success. The problem seems to be with cooking times. Most recipes specify a temperature and estimated time. But doesn't this vary wildly depending on how much you put in the smoker? The last time I did some nice meaty spare ribs they came out great after 7 hours at 225. Yesterday I loaded up the smoker with 4 slabs (first time was 2) and a pan of beans about 4 hours in and the ribs were still pretty pink at the bone after 8 hours. I don't like to open the door to check them since you loose so much heat but there has to be a better way. There just seems to be way too many variables.