Hey there- I have a Brinkmann charcoal smoker (it has two doors- upright, not a dome or anything) and although I have had some success in smoking babyback ribs (nice smoke ring and flavor) I have had a heck of time getting the temperature to get up and stay up - it usually hovers around 100-150 degrees... sometimes I can get it t 200 if I am lucky. I always have to finish off the ribs on my gas grill - still low and slow, but at a more food safety friendly temperature - 225-250 degrees- until the meat is actually cooked and up to temp. I have tried adding ceramic briquettes to the smoker in the water pan (saw it suggested somewhere) to help maintain a higher temp, but that didnt work. I dont know what I am doing wrong. I do not open up the door too much - I add more wood chips when I notice that the smoke isnt pouring out anymore (and it does come out from all along the two doors so i am not sure if I just have a crappy smoker or not...) Can Anyone help?! I really want to smoke a brisket next, but I just cant risk it given the low temp that I end up getting. It will be raw forever... But all in all - still - I make a mean rib!