Well here is my smoker...i picked it up a few weeks ago and looked on here for the mods i needed to make. When i first got it my temps were 80 deg. different from one end to the other. Im still not perfect but 15 degrees different. I think thats only because the temp guage is too low and close to the fire box. I have a thermometer on the grate in the middle next to meat and thats the same temp as the thermometer at the far end. So I think I'm evenly distributing..I dropped the smoke stack down to grate, added tuning plates out of 1/4 in steel with small holes to bigger holes as you go away from fire box. I added a baffle also out of 1/4 steel too. I have a charcoal basket that is 2 layers. So I put unlit in the bottom basket and half unlit and lit in the top basket. I held 220 for 5 hours. So I did a Tri-tip for my first. Just added Salt, Pepper, and Garlic. Put in for about 2 hours and it was at 140...Pulled it out wrapped in foil for 30 minutes and served. It was so good. My wife and kids absolutely loved it. It can only get better. Here are some pics. Thanks guys I learned all from you.