Took me awhile to figure things out too - then I got a new pit and after 3 cooks have it mostly figured out. I use a Stoker which lets me monitor pit temps at both ends and the middle and 2 meat probes. One for the brisket and one for the butts. I cook my brisket, butts, and ribs at 275. It's just a matter of learning what order to put everything on for. :D Good luck and keep up the BBQ!
Bib Up and Dive In!
[COLOR=Red]***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** [/COLOR]([URL]http://bit.ly/1DcJyAe[/URL])