So most of you know my big Q is tomorrow. I had a "test" run today with some chicken and had a few questions. 1.) How long should it take to get the smoker up to 225? 2.) Is 225 where I want to be for my brisket? 3.) How often do you check your temps on your smoker? 4.) Any helpful suggestions to help keep the temps constant?.... I have a brinkman vert smoker. 5.) I drilled holes in my charcoal pan to let more air in so I think this should help, but any other tips for my charcoal/hickory chunk combo. Thanks all!!!