Hello all, my name is Corey and I'm from Bensalem, PA. I just bought an Old Country Pecos smoker and seasoned it and fired it up. First cook was terrible, had trouble keeping temp above 220 degrees. I used charcoal and Apple chunks, flue wide open and firebox door half open. It was really hard to keep temp with the bed of charcoal and chunks. Look forward to advice to keep temps up. I'll be adding nomex BBQ gasket to my lid this week in hopes to retain some of the lost heat from the loosely sealed lid and firebox. Thanks for welcoming me I love BBQ, have experience with electric smokers, need to learn my offset.