Once ya get the feel fer the GOSM, ya will know where yer knob settin gives ya yer 250* smoke. I just leave my knob there. When I start a smoke, I line the water pan with foil, get the chip pan prepped, add water ta the water pan, light the smoker, turn on the smoke box digi oh an open my stack damper wide open.
I let the smoker come up ta temp while I finish preppin the meat. Once I get ta 250* I usually have smoke startin an put the meat in.
Always best ta let the smoker come up ta temp before addin yer meat, that way yall spend less time in the 40 - 140 range, which has a limit a 4 hours.
It don't really take long ta get the GOSM up ta temp.