For me, two things:
#1 Patience - allow the cookshack to do it's thing, and avoid opening the door, especially in cold climates. "It's done when it's done"
#2 Digital thermometers - probably the most valuable piece of advice I've gotten off this forum. Even before I bought a CS, I used them with my water smoker, and NEVER had a bad piece of smoked meat.
I've even used them on pork ribs with the same success.
I also use one to monitor the temperature inside the smoker.
I did use logs alot with my water smoker, because of variances in weather, wind etc.
But with the Cookshack I've found that it's so consistant due to it's insulation, that I really don't use logs anymore.