Yep, Patients and Its hard for everyone, especially if you planned on a certain time to eat and people are waiting. Just always allow way more time, It holds great in the cooler.
As for Fire Management here is what I do. As soon as I get up and get the coffee going, I start my smoker. I'll put about a chimney and a half to two chimneys of charcoal. Most of the time I take my weed burner, start the charcoal and warm up my smoker. Going over the grates and inside. That way it comes up to temp pretty quick. Ones the coals are burning good I'll throw on a couple of splits, go inside, pull the brisket out of the fridge, out of the cryovac, rinse and trim (if necessary) Then salt and pepper and on the smoker.
I run mine at 225 º. Keep an eye on your temp gauge and add a split and or a chimney of lit and burning charcoal as necessary.
I've cooked on mine so much I know about when I need to add. Now in saying that I know my wood is seasoned for a year and burns pretty fast. To me Lump last longer and burns better than briquettes. But Lowe's ran a big sale on Kings-ford blue bag so I bought a bunch.
Just try to maintain an even cooking temp, a little fluctuation won't kill you, try to avoid big changes .
Cold weather you will burn more fuel so you have to keep closer tabs on the temp.
You are off to a great start
Gary