Greetings, looking to learn a lot here. Purchased a Brinkman Smoke n Grill last night for my first venture into smoke world. My name is Steve and I live in the Greenville SC area. Born in NJ lived in NH for a while. Love my Harley and Deer Hunting. 4 kids, 2 boys n 2 girls, oldest boy is in the USAF, the girls are still in NH and the 11yo son is here with us in SC. Also have a fairly new grandson in NH he is just over a year old. Trying to get the girls down here so I can have that little rascal of a grandson here instead of only seeing him once or twice a year. Love BBQ and all food really!! Always wanted to build a larger smoker/grill, have the welder, bedframe and some chrome exhaust pipes from the Harley just can never find the time to do it. Someday. Ok seasoned the Brinkman last night. Fired it up again this morning to try some venison jerkey and a few ribs. No sauce on the ribs figured just see what they do and will throw some sauce on before I pull them off. Venison marinated overnight. Have the ribs low over the water pan and the jerkey up high. Time will tell. Looking to have fun with this and prepare plenty of venison in the fall and a brisket and turkey for the holidays. Anyone have a suggestion on keeping the temp up into the middle of the ideal range on the Brinkman? I would imagine if you crack the little door a bit the draft would have charcoal heat up a bit? Thanks and looking to learn a ton here!!