newbie needs help!!!!!!

kenny,
i know this wont seem like much help but trust me it has really worked for us.
get a small notebook, nothing fancy. everytime you cook write down all the information like what type of ribs, amount of wood,cooking time till they are done where you like, heck i even include the days weather. after a short period of time you will know exactly where your smoker is cooking. if you wanted to you could even include a dual probe thermo but to be honest just the notes will work.
my wife used to laugh at me over all my notes but after she got her sm150 she started doing it and now for a lot of things she sets her 150 manually.
again i hope this helps you
jack

Kenny-

Your smoker should have gotten up to 225. You may want to give CS a call about that, and they can help you troubleshoot. Also, I see you had more meat on your smoker this time than last. I sometimes find that a full smoker will cook faster than a relatively empty one. My guess is that its because there is less air in the smoker to heat, because the meat has displaced some of the air. I could be wrong. Anyway, couldn't hurt to give CS a call. Their tech support has always been very helpful to me.