Okay...I fired up the old girl (Brinkman Gourmet Charcoal) today for a nice pork butt smoke. I had issues with the charcoal chimney due to some high winds...but after awhile I got 'er going. I put down a layer of unlit lump, which I assumed (probably incorrectly) that this was sort of the minion method. That worked as well as assuming, I'm thinking. So anyway...can someone give me the idiots version to getting a good fire, then what to do after to keep it going at a good temp. I'll admit that the ol' Brink held temps really well until I forgot to tend to to and it dropped a lot. I've got the butt in the oven right now getting her up to 205. She is at 194 as I am writing this (I found a cool wireless thermo as Wally World today when I went to get some Made in the USA Royal Oak). I'm not sure this butt will turn out as there was some white smoke when I added some chunks of wood...probably too many! Ya live and learn. I'm still going to try out the finishing sauce and see how she rolls. Maybe it'll be good! Thanks!