I just got my Amerique a couple of weeks ago. I read a lot on the forum before getting started, so I didn't think there would be this much of a learning curve! So far, I have smoked a boston butt roast, brisket and baby back ribs. I used choice meat in all three cases. I used the meat probe with both the butt and brisket, and while they turned out OK, definitely not as tender as I expected. In both cases I used about a three pound piece of meat. I probed both to an interal temp of 190 degrees as stated in the forum. The brisket was very lean as it was trimmed of most external fat, perhaps this made a difference, but I don't think it should as chicken is very lean as well. With the ribs, I didn't bother to probe as I thought perhaps I had cooked the other meats too long and that is what made them tough. I based the time on what I normally would do in the oven at 250 degrees, and thought 4 hours should be about right. I should have only used one little chunk of wood instead of two, but thats another story! Again, they were OK(a little too smokey), but not falling off the bone tender like done in the oven. I also loaded all meat in a cold smoker, not sure if this makes a difference. Any suggestions would be appreciated.