Mo-Dave was talking about lowering the exhaust stack down to the grate level so you won't lose heat as fast.
Here is a link that will be useful for you.
In the 11th post shows you what to do.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro