Hi everyone, my name is Richard and I am from Northeast Texas. 30 years old and the father of two lovely children. My daughter is 11 and my son just turned one on Saturday. I have been a lurker around these forums for a while and decided it was time to join up. I have a currently unmodified SNP with the 1/2 lid instead of the 1/4 door versions that most people here seem to have. My smoking prowess is somewhere between newbie and idiot depending on the day and which way the wind is blowing. I have smoked 8 pork butts ( mostly using knowledge that I gained here ) which my wife and daughter loved very much every time. So now she is wanting me to create some Rib perfection for her. Most of my rib excursions have been failures, but I guess I just needed to pay more attention and read more so I would have known the magic numbers 3-2-1 and 2-2-1. For a good story, the first time I smoked I put some baby backs on and doused them with enough mesquite smoke ( via chips ) throughout the cooking that if I would have cut the bones in half I am pretty sure the smoke ring would have made it to the marrow. We love Pork & Beef. I use hickory 99.9% of the time since we have tons of them on the property, although when I can lay hands on some Apple I plan on smoking up some butts and seeing if we like that better. Hmm, not sure what else to say, so that is the end of my intro! My Basics Brinkmann Smoke n'pit Split top SFB - lifted fire grate Kingsford Hickory logs \ Apple chips Updates since original post Tried apple wood. Love it. Can't get it locally but we can get the chips at the local Wal-Mart.. Can trim spares St. Louis style and have had a successful smoke that way. Can now smoke spares consistently and the wife doesn't complain about anything. SNP Mod: Raised fire grate up approx 3 inches. Now she is one consistent smoker.