Please trust me on this. Since it is your first run, go Short and Mild... No more than 2 hours of mild smoke like Apple, Peach or Cherry. The other suggestions stated above can't be over stressed. Keep the smoke at the point that is smells great but can barely be seen or thin and blue. Keep the exhaust wide open for good flow and continuous fresh smoke and don' t even bother tasting before it rests 2 weeks, 4 is better. Yes sir, it is a tough proposition, but more folks have been turned off by tasting fresh from the smoker or too soon. Last, under no circumstances let the smoker temp rise above 80-90°F. Anything higher and you might as will shove a pan of Macaroni under the cheese and have a nice extra cheesy dinner. Good luck...JJ