Thanks for the welcome. Been smoking meats for years but finally stepping up to the set it & forget it. It all started with the Weber. Living in Alaska for 3 years I bought a used Masterbuilt 30 for salmon. Nearly wore it out. It finally quit in the middle of a Boston Butt 2 weeks ago so I started my research for a replacement. Based on everything I read on this forum, I was convinced the model 2 was the one. After unpacking it, I could see I made the right decision. Built like a tank.
Based on all of the great info I've read on this site, the seasoning went well. At the end I noted where the hot spots were in the wood box. Picking up some ribs tonight. I'll give them a good rub & set up the wood in the box. Wife has tomorrow off so I'll leave specific instructions on when to put them in & how to turn it on. Should be fine dining tomorrow night. With some time, I'll step up to the PID controller & a few other improvements. Thanks again for all the good info on this site.
