So we cooked Thanksgiving Fri instead of Thurs, due to scheduling issue. Anyway, I decided to try a twice smoked ham. Honey mustard then brown sugar, and then onto the OK Joe I just got. Apple/Oak mix for some good smoke, and the cooking chamber around 220F. I smoked it for two hours, then foiled it and used pineapple juice and more sugar for a glaze. Here's the issue I had. I was able to keep the cooking chamber at 220F-240F, but was having issues getting the IT up to anywhere near 140. How do y'all heat your smoker, charcoal, wood, or what. I would like to attempt a Boston Butt if I can figure out how to keep that thing hot enough.