Hi all, I am new to smoking meats. I bought a small offset smoker (Charbroil 430, not decided on investing on big one yet! I cook for my wife and son only) recently and cooked a 6 lb pork shoulder using charcoal briquets and hickory chunks. I was ok with the results. However, ash built up and choked the fire in the end and meat didnt reach 190-200 IT. It ended up being sliced and not pulled pork. I am smoking a brisket (or will try to) this weekend so I am thinking of using only lump charcoal and wood chunks. Or should I do all wood? May raise the lower grate to improve airflow? Also, if I wanted to replace this smoker with a better one of similar size, what do you recomend? Thanks a lot.