So I'm slowly starting to get the hang of this smoking business but the devil is in the details and so I have some questions. I hope someone has the time to answer. Thanks in advance. I have a PS PK 50 PP Electric Smoker. http://www.psseasoning.com/index.cfm/act/product.view/product_id/2947 My questions... 1. The manual says to close the dampers for brisket to cook at 225F. Now ive noticed that i think i get creosote forming. Ive noticed this when ive used a full water pan. When I open the smoker, theres water dripping from the top of the smoker. On occasion after ive foiled a brisket, theres been this dark nasty black liquid on top of the foil (Thankfully not on the meat). Is that creosote or just water and smoke or is that the same thing? 2. Ive read all I could on vent positions. Having an electric smoker, there's only adjustable top vents. The manual only recommends wide open for making beef jerky. Normally I keep them closed the whole time but now I worry about creosote. Keeping them open keeps my surface temperature from getting much over 215F (with full water pan) even when I set the thermostat up to 250F. When I close the vents the temps go up to 235-240F when set to 250F. My question is, how should I adjust my vents and should i use a water pan or not since im getting alot of condensation and possible creosote. 3. With my electric smoker, should I preheat the smoker, put the meat in, then immeadiately place a pan of wood chunks on the coils or should i put the meat, turn the smoker up to the right temperature then immeadiately place a pan of wood chunks on the coils. Ive been having trouble getting thin blue smoke. It always starts out white and thick. Sorry for the rambling and I hope my thoughts were coherent enough for you all to follow. Thanks!