Hello all, very new to this, in fact I was looking to smoke some St louis style ribs this weekend as my first item to ever smoke. Had a few questions that have originated over reading other forms on this site and elsewhere. The below questions don’t just pertain to the ribs I plan to smoke this weekend but are just general questions I have about the process of smoking. Would just like to thank everyone ahead of time and look forward to your replies. Should you put rub on and let it sit and marinate for a while? Or Put it directly in smoker? Or does it depend on the meat? Should you always rinse rub off or leave it on? Should you leave the chip chamber empty when cooking in foil? Does it matter? How long can meat sit in a cooler before you would have to reheat to eat? How long will wood chips typically last in a master built smoker before you need to refill? I see many people brine with liquid smoke, doesn’t that defeat the purpose of using a smoker? What’s the coldest outside temp anyone has used a master built smoker successfully? I did my seasoning break in when it was 35 degrees out and it held the temp but was curious as I was looking to smoke this weekend with temps around 26 degrees. Do most leave the smoke vent open or closed? I read in the manual that you should leave it closed however mine seemed to produce more smoke when I opened it halfway.