Nice. Ill try to change it up a little this time. I did let it come up to room temp last time and that did seem to make a difference. I have not done the injector but I do have one and was considering trying it this time around. Do you have some particular brand of apple juice that you use? I try to stay away from the overly preserved stuff but im interested in what you do. How much do you typically inject? I do have a meat thermometer, it seemed to work really well last time as I can get full readout's for ambient temp and internal temp (Its a Meater). Im sort of a data nerd so I log it over time and have used it to help me adjust temps while I am learning. I have not tried to do ribs yet but I imagine ill be doing that sometime this summer and will be going back to this post for notes. I think I can get some local honey and butter, ill need to pick up brown sugar since I don't really use it unless smoking. Ill go with the apple wood this time around too. If I can take some pic's without self-doxing ill post them here when I get a chance to. I don't think most people realize that you can smoke on a typical charcoal grill too. Its not going to be as amazing as the smoker you have but it get's the job done especially if you don't have space or are waiting on buying a real smoker like yours.