The first thing I will be doing is ordering an AMNPS from Todd. I am as green as they come on smoking meat so any advice would help. My first smoke will be a few racks of ribs and a chicken. Any advice on getting my feet wet with a new smoker for a first time cook? I know there are a lot of MES owners out there that know the tricks and ways to set this bad boy up for success. Do you guys use Wood or buy the dust from Todd, how does that work exactly? Do I actually need a small torch to fire this thing up? Is the thermometer built in a piece of crap,if so what is a good one to buy that is a easy set up and accurate?