Newbie here, today was/is my 3rd time smokin'. On the rack: Turkey, 2 Fatties, and some of Dutch's Wicked Baked Beans. Using Chargriller Offset, this time took some advice from other posts to do a few minor tweaks to my very basic setup before lightin' the fire. 1-invert the charcoal rack in the main body to act as a diffuser and 2-lengthen the chimney so it extends further down into the smoke chamber. #1 seems to have worked great #2 I'm sure would also have worked, except I made a nearly disastrous mistake, I put the pan of beans at the end of the chamber and when I closed the smoker lid, the chimney extended all the way into the beans. As a result, I had very poor to no ventilation for 2 hours before I realized my blunder. The Fatties came out fantastic though, as did the beans. As for the turkey, I'll know in about an hour. I feel like a complete moron, but I'm sure I will never do that again. I know, I should have noticed the lack of smoke coming out the top, but I didn't. Thanks to Dutch for the great beans and everyone else for the Fattie recommendations.