Hi all - I'm a happy user of one of Todd's 6x8 Amazen smokers -- But I'm having more trouble keeping it smouldering along than I think I should have - I'm sure it's my technique or something, and I just need some advice.. I use it primarily with my CharBroil Commercial series grill - The setup - seen in picture. Older cast burners, one removed, smoker is set down on burner frame, next to the three burners. Only one burner lit, on low, opposite side from smoker. So - My process is to light only one burner on the right side on low, and leave the other two off. I remove the lefthand burner and grill grate. I fill the Amazn with maple or oak pellets (from Todd), and light both ends. Leave it going with flame for 10x minutes or so, and then place it down inside the grill Slide the grate back across so that the grate is above the smoker. For meat that only needs one grate, this works great. The problem is that when I first blow out the flame, there's a really wonderful amount of smoke, but then over the next 25-30 minutes, the smoke slowly dies down and stops. I then go out, relight the Amazen with my torch, wait 5-10 minutes, blow it out again. Rinse, repeat all through my cooking cycle. My single burner running on low usually gets the grill up to about 250 or so, sometimes a bit higher on a hot day. Wintertime, I'd expect to have a hard time getting 200 out of it. So I don't know if the problem is insufficient airflow, or too much heat inside. There's plenty of ventilation from below - propane grills require a lot of air to be safe, so they're well ventilated from below. Or something else entirely.. The pellets, btw, are about seven months old, but live in their ziplock bags indoors. So they're not damp or anything. Ideas?