My first time smoking meat last week was done with a small rack of beef ribs. I used a store brand rub and let it smoke for 5 hours at 225. I used a mix of alder and cherry chips. I was not to impressed with the finished product. I am interested in starting another project this weekend. Where would be a good place to start (meat, rub, wood, temps and time). I watch the triple D on food network with their bbq joints and my mouth waters.