When using the smokers I make, you are up to clean burning, smoky air in less than four minutes, ready for product.Takes two to three times longer for the chimney to ready. It has to do with the design. Most others are longer and as said earlier, once you hit 200 to 225 degrees and the air is burning clean,put the food on. Airflow, fuel, outside conditions, cookers design insulated or not are all very important factors in getting quick clean burning air ready to cook with. Steve.