So I had been searching for a small vertical smoker for a couple days on the internet and I was just content on a small one that home depot had for $150. So I was in the city (I live in a small town with only one grocery store) and I decided to check Ace hardware to see what they carried, and the first thing I saw was a nice and shiny smoke vault 24" on sale for $198! so I snatched it up and promised my wife not to open it untill chrismas day. So its currently sitting downstairs awaitng the BIG day and its killing me that I cant open it. So heres my question. I told my mom that I will supply the meat for the christmas dinner if she supplies the fixins. I plan on cooking fatties for breakfast, and turkey and ham for dinner. So heres my question. I must open it the 24th and get it seasoned, and make sure I know how it behaves correct??? What should I do to create the perfect smoke on the first try? I will be using cherry wood chips and its going to be dang cold (today it got all the way up to 16 degrees F). So what else do I need in order to make sure everything goes well? I have a meat thermometer I bought at walmart. its just a metal probe that you can leave in the meat (its like 6 inches long) do I need any other thermometers for the chamber or could I just use the one I have when I season it and see the door thermometer is correct? Sorry if I have a ton of questions. Oh, one more. while I'm assembling the vault should I just go ahead and bend the tabs over on the bottom vents or should I wait and see how it acts. Im just really worried about the cold weather. thanks for any advice!!!!!!!