Hi Tin, I would start on a High - 15 and I always preheat a lil bit before I throw in the meat or add smoke. I use a Thermapen (pricey but worth it) for accuracy, don't trust the BEESR thermometer. CB sux at thermometers. I rotate meat after checking it for about 45 - 50 minutes. taking the done off and moving the rest up. I also use a Tommy ring, a springform pan under the rack to lift up off the dead zone on the bottom. but start on high then turn the temp down according to how you want your finished product to look. Get it the color you want then lower temp. Hope this helps some. Pam .☆´¯`•.¸¸. ི♥ྀ.