Hi everyone. My name is Chris and I've been struggling with BBQ for a little over a year. About 2 years ago at a wedding I had the best pulled pork in my life and haven't tasted anything like it since. So I took up smoking meat and have been trying to make something as good as that pulled pork was. I'm in northern California, USA, and have a 40" Masterbuilt propane smoker: https://www.masterbuilt.com/40-inch-vertical-gas-smoker.html One question I have about this smoker for those who are familiar: On low, the smoker hits a little over 300 degrees. Is this normal? I end up adjusting it between High and off to keep the temperature down. I've tried 3-2-1 ribs, ended up dry. I've made several pulled porks and they never seem to have any juice. Friends/family say they like it, but I don't want "like," I want orgasm in your mouth good. Anyways, attempting 3-2-1 ribs again this weekend, any tips and tricks are very welcome! Thanks!