I have noticed that temp control is a tough issue. Each time I have used the smoker (about six), I feel like the meats are a little too charred.(see photos from Talledega thread) The ribs went for about 4.5 hours. Internal temp on the right away from the firebox was 200. Must have been hotter in the center and the left. It has finally occurred to me that I could use a little less coal, and go a little slower.