Hi all, Had the new smoker for a few weeks now and have done 3 smokes - just small stuff to get used to it. 1st smoke - Whole Chicken & Baby Back ribs (had to do ribs) 2nd smoke - pork tenderloin & trout 3rd smoke - small 2.5lb boneless butt (and turkey breast for some sandwiches) Smokes 1 & 3 the temp seemed to max out at 225 - couldn't get it higher. Used a full basket of Frontier lump from Lowes. Smoke 2 had trouble getting above 200. Used smaller amount of Cowboy lump from Home Depot based on the fact I wasn't smoking for a long time. Tenderloin was bloody awful but I think it was partially because of the prepacked meat I bought. Looked here http://www.nakedwhiz.com/lump.htm at some charcoal reviews but does anyone have a recommendation on charcoal? Would stuff that burns hotter help me to get a higher temp? Or is it just based on quantity and the smoker design? Does the water in the pan have an effect on temp? Should I fill it or use less and replenish more often? I have another couple of local charcoal supplies that I have not tried yet, but will. Thanks in advance for any advice. Enough waffle, here's some pics from my first attempts at smoking. BTW, now know BB ribs are 2-2-1, not 3-2-1 they were a tad dry.