Well so far I've learned that temperature is more important than time under heat. So this brings me to my question about temperature control. Currently I'm playing with a Weber...one of those round ones and it leaks smoke all around the rim. Is there some kind of sealing tape I can use around the rim to restrict the leaking smoke? Also, do I control the heat with the vents on the bottom (intake?) and the vent on the lid (exhaust?)? And how do I maintain the temperature once the charcoal starts to burn off...do I open the lid and add more charcoal? Now I know this is not a proper smoker, but I'm just using this to get a grip on how to control temps and make smoke. Kind of like auto crossing, you start with a stock car before you start to modify to learn the dynamics of the car...so I'm trying to learn the dynamics of smoking I guess. Thank you!