I completely agree with rest of the boys on this one.[

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At first I was tossing in my meat and pucks all at the same time and starting without pre-heating - it took forever to get to temp and the first puck was wasted[

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After talking to the forum members I now always pre-heat the cabinet (except for cold smokin' of course) as well as the burner!
Since I turn on the cabinet element as well as the burner for at least half an hour to pre-heat this is not as relevant for hot smoking, BUT, one trick that I use specifically for cold smoking is to load up the tube and advance the biscuits Twice Only! That leaves a one puck gap at the end, and in 20 minutes you will auto-advance the first puck into position and by this time, the element should have heated up.[

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whitetailfan
"Nice Rack"
Lethbridge, AB