First I should let everyone know I have a brinkman bullet smoker. It has the "warm, ideal, hot" thermo on it. With that said I have two questions. First, can I use my meat thermo as my smoker thermo? If not what type of thermo do you all recommend. Second, during the smoking when charcoal has to be added is opening the side door and trying to throw a few dry pieces in the best option? Should I get it started first in a charcoal chimmney then use tongs to put it in? Any easy way to get it past the bottom of the water pan so that it is evenly distributed? Ok that was more than two questions, sorry.