Ah nothin' like standing next to a log burner all day tending your smoke. Trying to keep those babies between 225 and 250 is a full time job. I'm on my second NB, they sure do rust pretty. Four things I have learned using an NB offset:
1. Always leave the smoke stack damper wide open when smoking and fully closed when not in use. That lets the smoke flow freely while cooking and keeps the rain and wasps out when you not cooking.
2.Use the dampers on the firebox to adjust your temperature not the smoke stack damper. Sometimes you may have to prop open the door to the firebox to lower the temperature.
3.In the smoke-cooking chamber install a metal baffle over the opening to the firebox to direct the heat further into the smoke-cooking chamber. This will keep the meat closest to the firebox from cooking faster than the meat further away from the firebox.
4.Get a comfortable chair to sit in while you spend the day tending the fire.