This Winter is the first time living in a cold climate, so, I'm having to learn some new habits. When living in CA, I could set my smoker up the night before so that O dark 30 all I had to do was put the meat in and turn it on. I did a ham this past weekend and kept the Auber in overnight and found that it worked much better. I also laid a small towel over the Auber so that it retained some of its own heat.