antoant, yup I'm sure the fan was blowing the correct way.
Norcoredneck, we have one of those heatguns at work, and my tiny little fan doesn't blow anywhere as much air as the heatgun can. I do agree that there was more air going into the drum than the fire needed.
I guess that you really don't need more air blown into the smoker than what would naturally suck in through the intakes. If you can manage that, I don't see how it would be any different than no fan.
I imagine that blowers work much better on cookers that have the intakes separated from the cooking area, in a way that all the air has to go through the charcoal, instead of blowing air into the cooking chamber, where it is just as likely to go nowhere near the fire and cool the chamber.
I'm surprised just how little air is apparently necessary. It's nice to get feedback from those more experienced than I am on the matter!
UDS, ECB,18.5" Weber Kettle.