Greetings, This is my first post. I've been interested in smoking meats for several years and the other day I bought a CampChef SMV 18S propane smoker. It was a bit of an impulse purchase. I kind of pulled the trigger without doing much research. Here are my first two questions: 1. Is there any trick to regulating the heat on these things? I figured I would need to keep an eye on it and check it regularly but the little bit of cooking I've done so far has required almost constant attention to maintain any consistency of heat. Maybe this is just the way it goes. 2. Does smoking more than one piece at a time (multiple chickens, a pork butt & a ham, etc..) affect your timeframe? If so, is there anyway to calculate or predict the difference? Any help at all with these questions or just general advice would really be appreciated.