Hi All! I just purchased my first smoker, a GOSM propane smoker. I have been reading alot of your posts about smoking various kinds of meat, and I am very excited about getting started. I plan on starting with pork ribs and a 6 lb. pork butt. Any tips or special techniques you veterans have for a wannabe meat smoker? One question I have is, the wood chip box is kinda small, will it be big enough to smoke the pork butt and how many times do you think I will need to fill it? Smokin' em here in North Dakota! Thanks!