Ok, so I am new to the smoking hobby and only the third time smoking without propane and in this smoker. So first time was a pork shoulder and a brisket flat, came out ok but could of done for longer. second was not so great with a rack of ribs, smelt and tasted like a fire place, blah. This time I did more research and ordered a wireless temp gauge. 2lb brisket flat. I only eat it my wife doesnt so no need for a 10lber. I started like I usually did with a bnch of charcoal, brought the smoker up to temp and threw on a hickery mini log. Smoker at temp acording to stock gauge (rememeber that very important info). Threw the meat on and away we go. First problem found with smoker, not enough air getting to wood even with vents wide open, so plan on adding a round vent above stock slots. after the 2 hr mark I check the temp of the brisket and its at 155F questionable but I keep going. So fast forward a bit and UPS guy delivers my wireless thermometer, hook it up and throw it in the smoker and meat. As I presumed, smoker stock gauge off, by nearly 50 degrees, so when the gauge was reading 225 it was actually 175. no wonder it was taking forever, so I adjusted my temps properly for the final push, got that brisket up to 203 and let it rest for about an hour and a half. I am very pleased with how this one came out and am happy I am starting to understand this smoker a bit better. Looking forward to continuing cooking in this smoker.