Hey everyone, Just found this amazing forum yesterday! My name is Mike I'm 23 and have been smoking for the past couple years. Started off with ribs with pretty good success, beer can chickens, armadillo eggs, and pork butt I've done twice did not turn out good Just browsing around picking up a few tips here and there since I'll be cooking for my Dads annual bbq he throws for a few of his work buddies. Was planning on 2 racks of baby back ribs, 3 large fatties, and jerk chicken. I've never done fatties in the smoker before so not too sure if I should risk testing it out or just do it my normal way of grilling it. I would love to do a pork butt again but afraid I wont be able to get it up to temp like the last 2 times. Cooked both at 225-250 (can't remember as this was few years back) internal temp never got up to pulling temp so guess I'll need to do some more research here! Oh forgot to add I have 2 smokers, 1 vertical smoker made by charbroil and a horizontal smoker made by either broil king or charbroil. I prefer the horizontal smoker but the one I have is a baby its only about maybe 14-15 inches deep and 36 inches long with a side fire box. I'm saving up for a char griller since I've seen some good prices lately. Ok all done thanks for reading !