I own a Traeger wood pellet smoker. Because of that, I don't know how to
use a regular offset smoker. IOW, I don't know how to bring it up to
and maintain the desired temp.

I will be doing the smoking on a friend's offset smoker in a few weeks
and don't care for the thought of incinerating or undercooking a large
quantity of expensive meat. They're expecting miracles from me, as
they've sampled the fruits of the Traeger.

I have two digital thermometers. I intend to use one to check the smoker
temp and the other for the meat. I will also have an ample supply of
lump charcoal and wood chunks. Would any of you be so kind as to help me
create a miracle and offer a quick primer on how to get to and maintain
a proper temp in an offset smoker?

(in case you need to know, I'll be smoking a couple of pork shoulders
and maybe some ribs)

Thanks!

--
Stan