Newbie with a few questions

Congrats! I got mine in May and have been very happy with it.

Got a cheap kitchen scale and a temperature probe.

I used about 10oz in my break in, no worries. Go with what Karen says -- If I remember, 3 pieces is in the 7-9oz range.

I use the probe for all meats that I can. That way I leave the unit closed until I know I am close, then check on the meat to see if it is done to my liking.

I only use foil on ribs for the last hour and during the hold -- trying to wean off the foil, but not there yet. Have not used it for other meats until the meat is done and its ready to hold. Ribs are the only meat I have overcooked -- and it was half a rack with thinner meat.

Be sure not to over-smoke the first few times. It really does not need much wood. Once you have the cook going, leave the door closed until the probe says its time to take a look. Read the 101s for the meat you are smoking and modify to your own taste. Relax and enjoy...

Welcome

Make sure to read the posts at the top of this forum and the top of the open forum. There's LOT of great starting info and lessons learned.

Lookin' ain't Cookin' so don't stress about not seeing it. The only issue will be getting some experience.

Pick one meat and search that forum (we have multiple individual topic forums) and there will be more great info to get you started.

Smokin'

Q,

The temp probe of the meat thermometer you choose goes in through the smoke hole in the top. Mine is also a remote that wirelessly transmits inside to a remote unit.

You can search the forum and you will see that 1 oz of wood is usually golf ball sized. I think this is quite accurate (sans scale ). So "few" meaning 3 to 5 oz. No big deal on the seasoning as more wood will only make the inside darker which of course after a few smokings it will be anyway.

Use the temp probe basically for your only source of info with what is happeing to the meat as far as doneness.

Keep in mind that less smoke (less wood) is better than too much (bitter) especially poultry and ribs.

Me, I foil ribs and briskets but I am still learning / experimenting on those. Pork butts though are bullet proof from the start let them go to 195 from the start and perfect every time. It is a good one to start with.