I am going to be smoking an 8 lb pork shoulder (Boston) tomorrow for pulled pork. I just seasoned my GOSM 3005G for the first time tonight. I had the burner dial on low and the propane tank only about 1/4 turn open in order to keep the internal smoker temp around 235F. I tried adjusting the damper on the top of the unit (the only damper) and didn't really see any difference. So in preparing to begin my first smoke tomorrow, I have a few questions: 1. What effect does the damper on top of the unit have? Should I leave it closed or open or should I vary it between the two? Does it effect temperature or the amount of smoke in the box or both? 2. I hear alot about the thin blue smoke, but how does one go about getting this? If I get the internal smoker temp to around 225f and then close down the top damper, would this be the trick? 3. I noticed someone said to wrap the shoulder in foil when it reaches around 145F and then leave it in the smoker until it reaches 200F internal meat temp. What is the purpose of the foil? Does it keep it tender? thanks.