Smoked for 15 years on a small offset stick burner. Always had quite a fire going to keep the temp up. Decided to upgrade last year to a custom built 48"flat rack water smoker (similar to Myron Mixon design). In that smoker i cant have a good fire or it gets too hot. I do have a bbq guru fan and controler on it, but still fire kinda just sits and smolders. Ive really got to watch Brisket and ribs, they can get over smoked so i tend to wrap sooner. Reason i ask all of this is i just got a big green egg. I smoked the most perfect ribs on it....i mean perfect. Did a 3-2-1 method and smoke flavor was right where it should be. My question, that fire just sits there and smolders, had cherry wood mixed with the lump charcoal. They werent over smokey. In the flat rack do i need to fill it with more wood and let it smolder OR less wood and try to make a hotter smaller fire OR just wrap sooner. Thanks for any thoughts...this site is invaluable.