Ok like the title says I'm going to try my first beef smoke here in about an hour and have a question about the charcoal. I've been using the Cowboy brand hardwood coal for a while and other than the initial high heat and quick die off I have no compliaints. Having said that is there something out there that will burn a little cooler and a little longer? I only use the briquettes (spelling?) from Kingsford when we're doing some actual grilling since it's what I've always used but with smoking it tends to leave a little lighter fluid taste on the meats, my lady and I both have sensitive taste buds and the lighter fluid just ruins the meat for us. I use a Brinkmann SNP, have the baffle, charcoal basket (sort of) and have added several gauges to help with the temp control, also have the chimney set down near the grate inside. Quick picture of the pit. I've added a fire box gauge and 4 others since the one that came with it is pretty much a joke. Will do a Qveiw this afternoon and add it here so ya'll can tell me what I did wrong on my first attempt. Oh and all I'm doing is a small piece of meat, don't want to ruin a big piece if something goes wrong the first time.