yup that's it
Sorry Rob but I don't follow this comment. Bbq restaurants only use wood to smoke with. At least the ones I've been to. My former roommate was a pit master at 2 Q's and all they used was Hickory in their pit.
Problem with using more and more wood instead of coal, is that you get more smoke. If the wood is not very very dry you can oversmoke the meat. I also cant normally get over 300-350 deg except only in the first few hours when all the wood and coal ignites over the 1st few hours. Then for some reason I just cant keep the temps up. Ill add charcoals already lit in my charcoal chimney and it still wont reach over 300.