The first two hours I seasoned the smoker and was getting temps between 275-300. And the temp was pretty even across the grate (5-10 degrees) thanks to my baffle. Later when I put my chicken on I was having trouble getting it to 225. Not sure if I was having a problem from outdoor temps or it was poor fire management on my part. Any advise would be appreciated. Time will tell when I do my next smoke. It's was just a little strange because the first two hours went so well.
Thanks to all who posted pics and info on chargriller mods, it was a big help. For doing the seasoning and the smoke I used about about 12lbs of lump charcoal and not sure how much cherry wood lumps.