553107 Thu Aug 28 19:36:37 -0700 2008 1 31 Home Cooking 0 3995576 So, I got myself a chargrill smoker a few months ago and haven't had time to use it... (it's the one with the side firebox). I finally got to use it the other day, charcoal chimney for lump charcoal then wood chunks... couple problems I had... 1) paint on the fire box bubbled up. 2) Couldn't seem to maintain the tempature, was doing ribs and wanted to keep it around 250 and had trouble getting it that high and when I did it dropped... is there an easier way to maintain temp? what was I doing wrong? I looked at the electric smokers and they look great, but I also love the charcoal taste and like to regular grill a lot... thanks in advance! Thu Aug 28 19:36:42 -0700 2008 222420 greenbear92 1 3996992 I'm no expert, but it seems to me your basic problem is your fire's too fast. Lump charcoal has its uses, but long cooking isn't one of them, and wood chunks (as opposed to logs) also will burn too hot and too quickly. Those briquets get some snotty press, but they really are a lot better for slow cooking; not only do they last much longer, they also maintain a much more even temperature. I'm using a vertical smoker this weekend, long-cooking a pork shoulder on the bottom rack all day and using the hotter top rack for several shifts of sausages. I figure I'll have to re-load the fire pan with briquets twice, possibly three times. I'll also keep some chunks of red oak bark soaking in the water pan and put them on top of the charcoal as needed to keep the smoke coming. If I were using a sidewinder like yours the strategy would be almost identical, except of course the soaking pan would be out on the table. Fri Aug 29 12:09:25 -0700 2008 3995576 11478 Will Owen