I work for a large privately owned BBQ chain, so have pretty good knowledge about large electric rotisserie smokers with hot boxes, temps and cooking times for meats and woods and rubs, but I bought a brinkman smoker for home smoking and am in the curing process right now, and am already dealing with high temps. The way I understand the directions is that you are keeping the chimney closed and fire box closed to DECREASE heat? Maybe I started with too much charcoal/too much fuel? I have access to an internal thermo, how accurate are the external thermos? should I keep it completely closed to bring temp down, or open the chimney ? I've seen conflicting info. Heard lots of mods, not really sure if I'm ready to start drilling holes to a brand new smoker if I can help it. I'm pretty comfortable with the process and length of smoke as long as I can get temps consistent. Please advise...?