Hello all, new to smoking here. I have a Series 3 vertical from Lowe's. I am having issues with the auger constantly feeding and it not reaching proper temps. Whenever I open the door to check the meat(s) i get billowing smoke for about 3-5 minutes. Thick smoke. Am I setting the temps incorrectly? What is proper startup and set procedure? What is the Smoke setting for? Sorry for all the questions, just eager to learn......Thanks!