I have a Oklahoma Joe Longhorn that I purchased about a month or so ago. I have smoked some butts and chicken on it. The main problem I am having is keeping the temp. high enough. I know this sounds crazy since most of the reviews talk about try to keep the heat down. I have installed temp. gauges on each side of the cooking chamber down near the cooking grate. It believe the hottest I have been able to get it is 260 degrees, and thats on the side nearest the fire box. Usually when I fire it up, I put in a few briquettes in the firebox, then I put a full chimney of hot briquettes on top of those. I also add a little wood as well. Last time I fired it up, I put some oven thermometers on the racks, on each side just to see exactly what the temp was on the cooking surface fom side to side. The side nearest the fire box was 250, and the other side was 190. I had the intake about 1/3 of the way open, and the stack about 1/2 open. I know a diffuser plate will eliminate alot of that. I find myself have to add wood or more charcoal every 30-45 minutes it seems. Any suggestions?