I'm glad I saw this. I got a Smoke King last year...FOR FREE from a friend and had some great success with it. However, it cost a lot to feed that beast, and I still had to finish some cuts in the oven. Basically it looks like you added a "hood" to deflect the heat more under the water pan, correct? Also, the elevation of the charcoal rack was raised. Is there anything else I need to do to get more efficency out of my charcoal and to be able to maintain higher temps for a longer period? Thanks in advance for any assistance. Sincerely, noob.