Preset cooktimes/temps

There are many tricks to get more smoke flavor. One is the pellets. Another one I use is to place a large piece of foil over the exhaust and leave an opening about the size of a half dollar. My unit uses a Stoker to control temperature within one degree. It also cycles the fan on and off. This lets the meat to bathe in a lot of smoke.

Keep in mind it's not just the smoke you see. There is plenty of clean smoke (blue smoke), I personally don't like to see it billowing a lot of smoke.

And while the stoker cycles the fan on and off, so does the IQ4.

Not sure about your question thou, about the preset. That's just a defined temp and duration. I don't use them.

I think what i have figured out was the lower temps dump less pellets on the fire, thu less smoldering when the fan kicks off. higher temps dump more pellets in firepot, thus when fan kicks off, more smoldering due to more pellets in pot. when i used higher temps is when i noticed much more smoke. I have been starting off real low on temps, (160) then kick it up to 190 which temp tops out around 220-225. And i thought triginometry waas hard lol