Hello there, I'm a new member in the wonderful world of smoking meat. I'm from the province of Quebec in Canada. I am the proud owner of a PR 36 from Meadow Creek BBQ wich I went all the way to Vermont to get it. Since the beginning of May I've smoked chicken, lamb, short ribs and brisket. Unfortunately my ribs and brisket were a little dry. Next smoke I plan to use a waterpan. Any advice on that? Does anybody own a IQ 120, I'm planning to buy one. What's your tough on that? Finally excuse my english I'm french.