I wanted to introduce myself, I am Chuck from Aberdeen, Md., I am retired, so I got some time on my hands, thought I would take up smoking meats, got an char-griller offset smoker, should of shopped around but this will do for the time being. I got to seal up where the lid meets the bottom of the grill, got smoke coming out of there. so that's about it, glad to be on here where people know what they are talking about, got one question though: to smoke meats for 6 or 8 hours I need more than just lump charcoal, correct? have a great day and thanks for this site, cya