Practice. You'll figure it out. Remember, your cut of meat will only accept smoke for about an hour. I have a Brinkman propane smoker with a similar look to yours. What works for me best with a pork butt is smoke for an hour, then wrap it in foil and finish it off in the oven. It's much easier to hold a constant temp. Ribs, either beef or pork, back or spare, I'll do complete in the smoker because they don't take too long.
The problem is the smokers are not insulated and they need to be babysat. My bro in law has a big green egg and it holds temp really well.
Officially, Down for the count
YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least?
MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING