45 minutes.... Is it moist or wet? Moldy perhaps? The dryer the better. If it can be warmed before putting on the fire, that's good too. I actually use the warmer on mine to warm the wood before putting it on the fire. It really helps go from white to sweet blue very fast. Also, is it a split or a chunk? To a degree, the smaller the better. If a split (which I use), smaller/thinner splits are better.
Also, you may be smothering your fire. When putting new wood on, do it one piece at a time.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.