Smoking Rules To Remember
Rule #1.
If you can smell smoke, you're smoking. One of the mistakes most often made by beginning smokers is using too much wood. Of course I speak of charcoal, gas and electric fired units mainly, but a stickburner can do this too. The appearance of the smoke issuing from the stack/vent should be "thin and blue", not "white and billowing". Often you may see a bit of white smoke after adding a chunk/chips, but is should settle down quickly to a barely visible thread of sweet smelling smoke.
Airflow and dampering can also cause the smoke to be non-ideal. This is a matter of experience with your pit, and must be played with on an individual basis. DON'T buy a new pit before Thanksgiving and expect to pull off an awesome smoked dinner. It COULD happen... but any experienced pitmaster would NEVER do such a crazy thing. One has to KNOW how the pit responds and it's characteristics before expecting to knock out great BBQ.
Rule #2
Don't rush it. BBQ is done by temps, not time <with few exceptions>. Internal temps of meat determine when it' "done". This is not an area of culinary practice for the "nervous nelly"! If you have a deadline, start early and wrap and cooler your meat, which allows easily 2 hours leeway to serve. Be aware of the phenomena known as the "plateau". Usually experienced in the larger cuts, it happens while the collegens in the meat are breaking down into gelatin, and can cause the temp of the cut to actually DROP. Resist the temptation to increase heat during this sometimes several hour period. It won't help, and you risk scorching the meat.
Rule #3
You have 4 hours to bring your cut from 40° to 140°F internal temp. per USDA regs. I will not say there is some leeway... perhaps an hour depending...as the USDA does not approve it. I WILL say it's more important with ground meats and poultry than solid cuts like a butt or brisket. Always place poultry BELOW any other meats/things on the smoker. This will avoid cross-contamination issues.
Every smoker, even among same models- can have some variances. It's up to you to play with your pit- get a feel for it's temperature maintenance, it's smoke quality/production, it's fuel requirements...etc. It's a tool..and like any tool, one must be familiar with it to exact the best performance from it.