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My technique did not include leaving ash and chimney doors open. Now that I know I'll likely never encounter this problem again. Thank you.

I bought a second hand vision grill that instructs the user to open everything. Then close gates to lower temperature. Just not thinking straight. That was my only complaint about the MB 560 and it was human error from the beginning.

It's so counterintuitive to how one builds a fire. But I read the manual and that's what I came away with. Thanks.

Thanks for the advice. I was clearly not leaving bottom and top doors open.

Slides removed from the get go. I'm assuming it's in the lighting of the firebox with semisolid starter, etc. I resorted to Bernzomatic and that failed. Offloading the coal and starting the coal in a weber style chute did the trick. Once this brisket finishes tomorrow, I'll cool it down and...

Masterbuilt gravity feed 560.

Masterbuilt gravity feed. Finally resorted emptying the coal stack substantially and lighting coals with a weber chimney. That did it.

Why so hard to keep coals going? I'm using a homemade tool to clear passageway in coal with little success. It lights, gets to about 88 degrees and then nose dives. From now on I will never fill the coal bin til the few starter coals are roaring hot. A real PITA!