Hi All, I am having a big problem and it is driving me crazy. I cannot maintain a temperature above 200-210 degrees in my smoker no matter how much charcoal I load into it. Initially I thought I was doing something wrong or that I was losing heat through the gaps in the grill. The smoker is now fully gasketed and modified (plus an external and internal thermometer for accurate temos) and I still lose heat. When I just fire it up and the smoker is "cold" I can hit 250 degrees for a little while, then the temp starts to drop off to where it hangs out at 200 degrees or so. This has been going on for about a year now. As I was new to the world of smoked meat, I attributed it to my newness. I now have smoked a ton of meat with this smoker. I always need to finish it off in the oven or I would never get a brsiket done. Right now I have a brisket as little under 4 pounds that was on the smoker for 7 hours that would not break 144 degrees. I popped it into the oven and the internal temp is slowly getting to where it should be. What the heck am I doing wrong? After 7 hours that brisket should have been done. Now I'll need to wait until 9:00pm (TX time) to slice into the thing. I am getting greatly discouraged and am about to go out and buy me a better quality smoker. My only thoughts are that I am losing too much heat through the thin metal of the CSP. My buddies have smokers with thicker metal that do not have the same problem. I'm frustrated!!!