New member here! Recently stepped into the offset stick burner world from solely being a Weber Kettle guy. It’s been fun so far and I’ve seen a ton of videos on fire management but I do have a question: What is the goal when building that fire- 1) Pre heating the cook chamber and getting to a clean/thin rolling smoke, or 2) getting a hefty layer of hot coals/embers? I’ve been sort of having the mentality of the first option and find myself running wayyy too hot in the beginning (320F+ with a chimney of briquettes and 4 skinny wood splits) and when I try to close the intake a little, to lower the temp, the fire smothers and I get a nasty thick smoke. Then within 2 hours I all of a sudden find myself with virtually no coal bed because my temps were already so high that I couldn’t add more wood in the early stages. Once the coals have dwindled so early I’m left constantly adding tiny splits in attempt to keep a coal bed during the cook. I’m starting to think I need to try just leaving all doors and vents open, getting a large fire going (4-5 hefty logs), and letting it burn all the way down to coals before I close the cook chamber door, firebox door, and intake door, and finally add the meat once my temp is where I want. Maybe then my temps won’t go so high since it will just be coals (versus big flames) and then I can just add a split every now and then to maintain that coal bed.. Any thoughts from you experienced offset stick burner folks?