Hey all, So as a belated Fathers Day gift, Mrs. Evil came home with my new Weber Smoky Mountain 18.5" smoker last night! I've been wanting a smoker for about the last 5 years so needless to say I am excited. Now I understand I should do a "dry run" or 2 first, right? Any tips on coal (briquettes vs lump)? Going to start with some leg quarters and turkey legs for the 4th. I live here in "Sin City-Las Vegas). Anything I should take into account as it'll bee about 3 months of 110+ degree weather? Looking forward to getting into the world of delicious smoked meatery!!!