So I did 2 smokes in 3 days, chicken thighs and drumsticks (super juicy and delish). The morning of my second smoke, Baby Back Pork Ribs, I consulted this site for advice. I had so much fun, and learned so much, I thought I'd join this community and develop some skills and enjoy some camaraderie! I made some mistakes, like my rub was too thick and influential, I didn't have enough water in my bowl, my heat was too high, and I left it on about 1/2 hr too long...but it was still delicious! It was still juicy, although could have been juicier had I either done the 321 method, or had more water, less heat in this one (I employed the wet/dry method), or taken it out earlier. Sorry the picture is lame and just has 2 bones, next time I'll get the whole slab in there. I was a little stressed out trying to make sure the smoke went alright. Next time I think I'll relax a bit and take a better pic. I am looking forward to doing a pork loin, but would like some advice as for how to smoke it? Like should I do pulled pork? That was the idea when I bought it, but... Is that the right cut of meat for pulled pork? Would a loin make a better something else? I also want to try a brisket, but need more education first.