Hello all, I recently posted about my history with cooking, and what I wanted to accomplish. The responses I received pointed me towards an electric smoker, so I purchased a Masterbuilt 20071117 30" smoker. I also purchased the cold smoke attachment due to reviews stating they were not getting enough smoke @225f, which is what I plan on cooking brisket at. I also read that you should use a pipe between the smoker and the attachment to prevent creosote from forming on your meat, which I will also do. Exactly how long should I be 'rolling smoke' while a brisket cooks? I've read that if you smoke too long, it can cause an off flavor. Total noob question, but when I search in this way, no specific answers come back.