Hi all, This is my first post and I am really excited to start smoking some meats! I recently purchased the Brinkmann Professional Smoker and have done all the necesarry preparations to start smoking food (i.e., curing the smoker, purchased wood, lump coal, temperature gauge etc...). I am going to be smoking my first brisket next weekend ( I think I found a nice recipe in "Backyard BBQ, The Art of Smokology"). The main question I have being that this is my first time smoking something is how do you maintain that temperature of 200-225 with lump coal without having to constantly check the smoker?? Any advice would be greatly appreciated, I am looking forward to someday contributing to this website with recipes and pictures of the meats!