Ok, tomorrow is the day, I put it together yesterday, I have baby back ribs, some pork rub, oak and hickory chips, a rib rack holder type deal, I grabbed a beer can chicken thing too for later. A digital thermometer/meat probe thing. I am getting some sugar free sauce today as I'm trying not to be fat. What am I missing. I have read forums, looked at recipes, procedures etc. I plan on 225 as the temp. One question in I would like to do a pork butt at same time for later, is 225 an acceptable temp for that cause I'm seeing people do those a little hotter.

I wonder if I threw the butt in first at 275 for 8 hours them backed temp to 225 and added ribs about 2 o'clock I'm thinking 4-5 hours for them.

Have you cleaned and preseasoned it?

All smoker manufactures recommend seasoning the smoker
It burns off any plastic residue from the factory/packaging and gets a layer of oil on the metal.

So I bought one of these things for myself because my family gets an f when it comes to getting my stuff. Are there any must cook, must do, great seasonings, advice, dos, dont, etc etc etc.

Wait.....is this the same dude that told me boiled meat has no place?????

But, bought an electric smoker???

Shall we go ahead and start our recommendations for best sous vide cookers?