I think one of the things I find most challenging is the whole planning thing. A few questions: - I'd like to optimize the smoker's use, in other words fill it up completely, what pieces of meat go together well? - Some cuts take up till 12 hours (or even more). How do I get some night rest and still have my meat done at dinner time? IF, I wake up at 6 am to put in my meat, do I still have some time to get back to bed ? - What kind of meat cuts can I use for "spontaneous" smoking. Just for these days that you crave something bold but you only have a couple of hours left for dinner? Any suggestions?? It's pretty funny that since I found these forums, I constantly get Google Ads advising me to "Quit Smoking", I just started!!!!