Hi all. I have a GOSM propane smoker. Been using it for about 3 years. I get reasonably good results, especially with pork butt. But I'm trying to refine things and make it a bit more consistent. I have two basic issues... One, controlling temperature is not easy. My goal is (and let's talk pork butt here for simplicity) a smoker temp of between 220º and 230ºF. I use the Redi-Chek digital thermometer, which works great. It's a little tough to keep the temps in the right range. First, the flame tends to move back to the vent area of the burner tube (What is that thing called anyway?) and the temp goes way up. I have built a foil dam for that but it still needs some tending once or twice per session. Even when that part is OK, I still get fluctuations due to wind/etc. that change temps down to around 180º or up to 250º. I also have trouble getting proper smoke for any length of time. I use the large bag of chunks of hickory from Home Depot, and also add some different flavors of smaller chips. While I can get good thin blue smoke easily enough, it doesn't stay that way for very long. It will either catch fire and burn or trickle out to almost nothing. I have experimented with using the built-in wood box and also using a cast-iron skillet covered with tin foil. The small box produces good smoke, but only for a half hour or so until it burns down. I'd like to be able to leave it closed longer than that. While the skillet smokes longer, at some point the wood reaches critical mass and starts burning hard instead of smoking, and temps spike with lots of white smoke. I'd love to get a handle on smoothing out the ups-and-downs of getting the smoke right... I have not yet experimented with the damper on top. I leave it full open so far. I'm looking at doing more in the way of ribs/brisket, but I"m hesitant until I get these issues under control. Pork butt is easy; brisket, not so much... So here's what I'd like to know... 1. What's the screen/vent thing on the burner and why does that flame at times? 2. How can I keep more consistent temps in the smoker? 3. How do I smooth out the smoke production cycles? 4. Does the age of the wood chunks make a difference? It's very dry here (northern AZ) and the wood is dry. I don't soak it, just use it as is. 5. The wood chunk sizes are very different. Would it make a difference if I were to cut them to more uniform sizes? 6. Am I running into limitations of my smoker or is it more likely my technique? If the former, I'm considering a different smoker but that will be discussed in a different thread... I will be up for a good discussion there on that issue... Looking forward to getting some good advice! Thanks!