Well, I did my first meat smoking yesterday and I have a few questions that I wonder if you experts can help or give me advise about please? I used reqular charcoal briquetts and had to add more charcoal every 30 minutes to an hour along with a few chunks of soaked Hickory to keep the smoke and temp between 225 and 240 degrees F. This is the grill and side fire box I have.: Is there any other way I can keep the temp and smoke coming and not have to add charcoal as often? I think I read that using a different type of charcoal was better. Was this because it lasts longer and therefore doesn't require as much attention? I'm thinking that larger pieces of charcoal might last longer and require less effort.