Hello, new to forum, i have a question, i have a char griller with mods, home made basket, stack down to grate, sealed sfb and main chamber, main chamber lined with ceramic grill bricks, and baffle made from aluminum drip pan. I have been using this setup for 8 months with great results. I recently extended stack 36 inches. yesterday at 3 am filled basket with royal oak lump and 20 minutes later it was at 225 (30 degrees outside) put 10 pound pork shoulder picnic in and used hickory chips for smoke. I add chips untill meat temp. was 160, main chamber temp. stayed between 225 and 250 meat at 195 at 2 pm i took off, foiled it and wraped in towel for an hour. very tender and tasty, but no smoke flavor, just wondering if ext. made to much draft and sucked all smoke out to quick. any ideas, thanx