I can't resist to make chili now on the old clunker. I'm starting out with the basket full of RO Ridge and a couple chunks of hickory. The Chuck 80/20 is simply started in a stainless heavy duty pot with salt n pepper , some chili flakes and season salt to start it out. I used only a bit of foil as a deflector over the coals. It is about 48 degrees and not much wind . 4:30 p.m. I started it on the top grate in the pot. minion with only a dozen coals lit to start. I wanted smoke on the meat before I started adding stuff. It's held 210 degrees for 30 minutes of smoke.