I'm new to smoking and have a 30" MES. I've been very happy with the results with ribs, chicken, pork tenderloin, brats. Now it's getting cold out...we live in Missouri, so it will go down into the 30's and below. Do I need to do anything differently? Preheat longer? Cook longer? Build an insulated shelter around it? Right now, I have the smoker right outside the kitchen door, but can move it to the other end of the deck inside a somewhat sheltered gazebo.