My new custom smoker http://www.smokingmeatforums.com/t/140447/1st-draft-of-my-smoker-build#post_1025883 arrives from the shop tomorrow and I'm looking forward to trying it out. I've decided on some leg quarters and rib ends tomorrow while I take temperature readings. Thursday will be a rack of spare ribs and som sausage, and I'll top it off with pork butt on Saturday or Sunday. Any tips, warnings, or good advice would be appreciated. I'll be sure to q-view the whole process. Wish me luck.