Hi: I've been turning out some good food with cheap horizontal water smokers for years now. But the grill space with them is very small and I've been wanting to learn 'true' bbq, so I bought Charbroil's version of an Oklahoma Joe this summer. I have to admit: I'm finding temperature/fire box control very, very challenging. For a while there I thought I'd thrown away good money I should have spent on two or three more water smokers. But I've stuck it out and I think I'm getting a little bit better at it each time. Still- I would very much appreciate some help getting up to speed faster. Thanks!