1. When you get your temp started and have your wood chips in there.. do you wait till the chips start smoking before putting the meat in.? or do you throw it in right away when the temp gets up.? 2. I have a smoke hollow elec. And the temp control just goes from low to high and then the levels in between. is there a replacement unit i can get to plug into this to actually set at a temp and not keep tinkering with the dial.? 3. Does anyone else have there grills/smokers on their deck.? what do you use under them to protect your deck from getting dirty, drippings, coals, whatever on your deck. Thanks for any responses.