Well guys...it was a success! Thanks a ton for all the help! As many of you knew, I was seriously over-smoking my ribs. I also was using all wood, no charcoal, and it was very hit or miss. But, with yall's help, I had quite a few happy eaters. We had a cookout with about 15-20 people over. Fried up some Wings and a few giant onions for an appetizer Smoked 6 racks of Baby Back Ribs Grilled 12 BBQ Chicken Breasts Fried up some Squash, Okra, and Potato Wedges Back to the smoking... I ended up using about 3-4 Charcoal Towers full of Lump Charcoal for my fire. Used Hickory wood chunks wrapped in tin-foil for the smoke. It took a pretty long while to get to the desired temperature. I ended up closing the fire box door to get the heat up - I smoked them with the chimney flute half opened and the flute on the side of the firebox completely open. Occasionally the tin-foil covered wood chunks would catch fire - but didn't seem to cause any taste damage. The flavor was great, although I think I can be a bit more aggressive with the smoke the next time - I was somewhat timid this go around but had a nice steady smoke sliding out of the stack. My only problem I see right now with this particular smoker is the hotspot - the area of grill closest to the firebox - Any way I can somewhat redirect the heat toward the center? Anyways, here are some pic's.