Hello everyone, I just smoked for my first time last night with mixed results. I got a gas Masterbuilt 7-1 for my birthday and got some baby backs and country ribs to smoke. We are going to eat it tonight, but since other plans are in the way I had to smoke them last night. Unfortunately I left them on a little too long probably. The edges are a little crusty but the insides are just fine, but overall if I had taken them off the smoker 45 minutes earlier they would probably have been perfect. However, I couldn't fit everything on the smoker at once so I had some extra that I put on right afterwards and cooked for two hours. Then I put them in foil and put them in the fridge. Now, this morning, I have them back on the smoker in foil and I was going to try the 2-2-1 approach. Here are my questions: 1. Does it matter if the meat is wrapped together in foil, or should it be individually wrapped? 2. When smoking with foil, does it make any sense to use wood chips? 3. I skimmed the grease off the top of the water pan and just added some fresh water. Any problem with this? Should I only use all fresh water? Does it make any difference? 4. With the ones I finished last night, when I heat them back up to eat tonight, is there anything I can do to improve them? BTW, the Masterbuilt was very easy to keep at an exact temperature. I did not have to play with it or adjust it at all once I got it set. The temp control was very easy to set. Thanks!!! This looks like a great forum.