Hi Guys Iâ€™m a newbie here. I am an RVer and have been smoking in a Rival smoker. We spend winters in Gulf Shores AL. The other day we were at SAM Club, and there it was. A MasterBuilt SmokeHouse with window in front. Wife said yes, so loaded it up and headed to RV. Cleaned inside, assemblied as needed. Heated unit up to 275(max temp on unit) for 3 hours, then smoke for 45 minutes. So now Iâ€™m canâ€™t wait to try a pork butt and some Kick *** beans. I have read that some of you use Aluminum pans to put pork in, then pan on rack. I assume you put the pork on a rack in pan (or layer of cut potatoes to act as rack) This keeps the racks clean. Am I correct ? I noticed that when I seasoned the unit and put in the soaked wood chips, it seemed to put out a lot of smoke with great gusto. Not the thin blue line. It was on the highest heat. I had the top air vent just barely open. Will the smoke have less gusto at a lower temperature? How far open do most of other masterbuilt owner set the top vent? Thanks for any help!!!! Jerry Christie PS It was neat to watch the smoke thru the window swirl all around the inside.