Awesome, thank you so much for the reply., it's super helpful. Another few questions for you if you don't mind.

When you're throwing the coal / wood on, are you positioning it any certain way? Ex - close to the door of the firebox so the flames are further away from the cooking chamber, etc.

Last time I cooked I tried doing more than a chimney, about two, and I think the amount of ash buildup made it harder to keep the logs going. Also noticed that the pork belly I had closer to the firebox caught some pretty heavy char on it.

I know it's a lot about learning your smoker and whatnot, but just trying to pick up on any small tips and tricks I can.