Hey - I've been using a Char Griller Super Pro with side fire box for
several months, with mixed results. This is my first real attempt at using a
smoker, trying to move up from using indirect heat on a grill, and wide
swings in the chamber temperature are about to drive me crazy. I've read
thru the FAQ and have tried to adopt its suggestions. I extended the chimney
down to the cooking surface, and inverted the fire box in the cooking
chamber, to act as a baffle. I replaced the cheap thermometer with a
Tru-Temp. I'm also using a remote thermometer with meat probe and chamber
probe, that agrees pretty well with the Tru-Temp. I'm burning a combination
of lump charcoal, hickory and ash firewood, using the lump charcoal to get
started, and occasionally adding a little more if the firewood is not doing
well. I've also tried using only lump charcoal, but I can't afford going
thru bags of the stuff. Anyway, I'm having a helluva time maintaining any
control over temperature. Shooting for about 250, I'm getting continuous
swings from about 280+ when the wood flames up, then dropping to 210 or
less. I've been keeping my exhaust damper wide open, then trying to use
small adjustments to the side box damper, but nothing seems to work. I'm
desperate, and would appreciate any advice that will help keep me from
turning this smoker into a very large boat anchor. Thanks for your help.