There seem to be 2 types of smokers (people not appliances):
Type A Smokers:
concerned with every single detail. Must try to control all variables such as exact oven temp (even at each rack level) which is graphed out on paper. They calculate effects on cooking times based on voltage drops across extension cords of varying gauges. They measure external temp, wind speed, barometric pressure and moon phase and how they affect the viscosity of the marinade. They calculate the density of different hardwoods and mix them in exact proportions to achieve smoke rings of specific thicknesses. They debate endlessly about the virtues of different brands of aluminum foil. They go to ranches and examine the pedigrees of cattle and hogs to choose meat that will taste the best. Cooking times are exact and to the second. Their motto "it's done when I predict it's done"
Type B smokers:
Buy what they can find, rub with what they have, smoke long and slow while drinking a cold beer. Even if it takes twice as long, they fully and unconditionally accept that "It's done when it's done!"
Best advice - Relax, the CS will do all the work and your results will be fantastic!
Jon E.