Good afternoon everyone. I have a few questions about the beginning process of smoking. I have a propane unit. 1st, I take the meat out of the fridge 1 hour before putting it on. Temp inside is in 40s or 50s, is this too cold, or does it really matter except to add cooking time? Also, I preheat the smoker, but add the chips when I put the meat in. Should I get them smoking first before I put the meat in? And does it matter much if I keep the vents almost closed or all the way open? My theory was if it's closed, it's kinds pushing the smoke into the meat.and finally, if one pork butt takes x amount of time, does adding another or 2 increase my overall cook time?sorry for all the questions, but i have to make pulled pork for a party this weekend and want it to be great. any and all ideas and comments are welcomed! Thanks guys!