Hi everyone, Just thought I'd clock in after browsing/occasionally posting for a couple of weeks. I'm British, so I talk weird, and have been a keen kitchen cook for a while, red meat being my 'thing', hense the diversion into smoking. I've smoked probably a dozen things now, slowly getting the hang of it. It's addictive, and always been delicious so far. I use a vertical (square) brinkmann charcoal smoker with water tray. Criminally, I used kingsford intant-light briquettes untill I was all out, because we need to create room for new ones! Thankfully, I've just returned from Home Depot with some lump charcoal. If I may ask a q on my intro post, but - I will be using two new components for my next smoke this weekend, wondering what you think will happen; Instead of the charcoal pan provided, which gives no ventilation/airflow, I have purchased a vegetable searing pan, which is basically a square pan covered in little holes. Perfect - ash can fall, and air can flow. Will this increase the temperature in the smoker, or just allow the coals to burn longer? Secondly, I now have lump coals, not insta-flame briquettes. With these bad coals in the zero-ventilated coal pan, I could just about regulate temperature, just not for long, until the briquettes started choking. I understand that decent lumps will burn slightly hotter, am I correct? So, as an estimation, given that I now have lump coals, and a well ventilated coal tray, am I going to need more or less lump charcoal...? Thanks all!