Hello all..... I'll start out by saying this site is great and everyone seems to really know their stuff. I'm Cole from Dallas and I received an offset smoker for my birthday a few days ago. I'm excited to have another hobby that has outcomes everyone can enjoy. I’m new to the smoking world but no stranger to grilling or cooking. The smoker isn't very heavy duty so I may have to do lots and lots of practice to get everything figured out. At least that is what I will be telling my girl . I have my Maverick thermometer ordered and should be in today. I have two additional thermometers I’ll be mounting on each side (in addition to the stock middle one). I have metal to put in as a baffle. I'll be firing it up for curing Saturday and going from there. I am a little concerned about everything sealing off. After some adjusting everything is sitting pretty well, but I don't know how it will react when hot. What else do I need to know/do to start out? Oh, I do have a pork butt in the freeze but won't be starting out with it. Chicken breast, whole chickens and whatever other smaller things I can find will be experienced with first off.