Hey there everyone. I'm relatively new to smoking and while googling some info about it I stumbled across this site. I've been smoking meat now for about 6 months and am still trying to get the hang of it. I've done two shoulders and a few racks of ribs. As we speak I'm smoking 3 racks of ribs in my Brinkmann vertical smoker. The problem I always seem to have is maintaining temp. I can get the fire started and all but once I put the meat in after my coals ash over I lose temp and can never get it back. Is it better to put the meat in before I light the coals that way I don't have to open it again? Any info helps. Thanks guys!