Welcome to the "cool kids" club, Bob! Glad to hear you ordered a #2. I have a #1, and have to cut ribs and briskets in half. No problem with that, just kind of a pain. Hang out here when able, and throw us a bone by posting pics of your cooks! We love pictures and details! This is a learning experience for all of us, and we can all learn from each other. Be sure to season your smoker with nothing in it for about 4 hours, and you'll be ready to smoke! Foil the wood box cover and bottom (don't forget to poke a drain hole), prep your meat, put in the wood and let 'er rip! You'll be amazed at the quality of the Q you'll produce!