Good Afternoon smokers! I'm going into my 3rd year of smoking meats. I'm pretty savvy with the grill but still a novice with smoking. I know the basics, soaking the wood, time to weight ratios, what types of woods work best with types of meats. . . and so on. I'm still lacking in the creation of fire and smoke however. I just don't feel like I'm doing it right. I have a $50 HomeDepot Vertical can that most people probably star on or swear by. This is basically my process. I know I got get more serious to get better results but i'll break it down here. 1. I fill a Charcoal Stack with coals. No Lighter fluid. 2. I dump the coals in the bottom dish of the smoker. 3. I drop some dry wood chunks on top, they catch and I let the fire die before putting the meat on. I don't know if this is a recommended method because the fire can get pretty roaring. 4. set the bottom try. place a H20 Pan on it. 5. Set the meat on the very top. Close it.. and let nature take its course. I do add soaked wood chunks during the first half of the process. I've read too much wet wood makes too much smoke and can really taint the final product. Also, I don't have a reliable thermometer. . at all. Honestly I use the built in job and if I'm in the "ideal" range. .then I'm satisfied. Yes.. .not good. That's my style. I like to let things come together naturally. I'm not into gadgets and new fangled electronic devices, however I do realize I need a thermometer upgrade. But more specifically I need help with the heat source. What should I be doing different? How do you keep it steady? More wood? Charcoal at all? Thanks in advance guys and gals!!