Here is a set of ribs I just finished up -- I spent the entire day up on the roof of the house working on ripping off and replacing the roof around the chimney. Thanks to Todd and the A-Maze-N-Smoker, these didn't require any attention from me at all for the smoking. I get to have perfectly done ribs even though I had to fix my roof! Before having an A-Maze-N, I'd have had to have given up on smoking this weekend... What I do is this: Light up the Amazen according to Todds directions. -remove one of the racks -remove one of the three burners, usually the one on the left. - Light the two burners on high, bring the whole grill up to temp from stone cold. - Put the A-Maze-N down inside that left side of the grill. "In a Charbroil Commercial series, it just rests right down on top of the frame of the grill. " - PIG goes on the right side rack, over the two burners for the moment. After the Amazen has gotten going and is producing decent smoke, around 5 minutes after putting it in, I slide the PIG over the left, above the Amazen. The two remaining burners then go down on the lowest setting, and that gives me full temp control. One burner on low is about 225, both burners on low is about 350. After about 3 hours of not having to even go near the grill except to walk by and sniff the the smoke and the pig ;-) I pulled and wrapped the meat. Here's a view of it with just the Amazen running.