People PLEASE READ the instructions and do not change it. Only use Kingsford charcoal the Blue and white bag NO OTHERS!!!!!! The vent setting for under 2000 feet is closed all the way. There will be a very small slit open that is all you need. Fill the basket to just level. then count out 40 coals. Put those 40 coals in a chimney starter. Lite the starter and set a timer with alarm for 12 minutes NEVER go over 15 minutes. Depending on your elevation, will determine how long to let the chimney burn for. For me 12 minutes is the max time. For you guys that have used other smokers do not let the chimney burn till the coals ash over if so you just destroyed your meat that you are smoking. This is the minion method and calls for a slow build up for temp. When the chimney has reach 12 minutes pour that chimney coals on top of the unlit coals in the smoker. Add your meat close the lid and sit back. It is that simple. If you add wood to the smoker then only use dry wood and only a hand full. The wood burns hotter than the coals.