New guy here, just received the Brinkmann Vertical 2-Door as a gift. It's been seasoned, and I've made two attempts so far trying to cook some chicken breasts. First attempt took 5 hours with less than a pound of chicken (went through a bunch of briquettes), and had to nuke them for 3 minutes afterwards to finish them off. Second attempt took about an hour and a half (I took out the water pan) and still had to nuke them. I've already got a replacement thermometer coming from the factory, as the original unit did not work from day one. After much reading, my next purchase is a grill wok. I let the briquettes burn until gray, with both sets of vents full open to bring temps up. Then after meat was put in, left tops wide open and pinched off bottom vents. And and all advice is certainly welcomed and appreciated.