Hello all, I live in Utah and I am really enjoying the warm weather so far. I have a vertical Master Forge gas smoker that I've had for about 2 yrs. I enjoy smoking ribs, brisket, and pork butts. I turned a corner this year when I got an ambient temperature probe to keep a better idea of the internal temp. One thing I struggle with is getting the carmelized bark on the outside of the meat, but I'm sure ill be able to find answers to my smoking questions in the forum. Thanks!