I currently have a Kamado Joe with an Auber temp controller. I have been cooking BBQ for 20ish years, most of those with a Weber Smoky Mountain, 3 years with the KJ. Last night I fired up the smoker, set the controller to 210 and woke up to 2 pork butts that are ready to pull. Added some more charcoal and another hunk of wood, set the controller to 200 and 3 racks of ribs are now. I lower the temp on ribs so that the sugar in the rub does not burn (burned sugar = bitter). After the ribs have been on for 2 hours or so, I will start glazing them with raspberry/jalapeno jelly once an hour until they are done (should be 5-6 hours.) Going to give my helper a half rack, the barrista at the coffee shop where I have coffee and cookie will get another half and the rest will go to family for holiday gifts. I love home smoked BBQ.