Inefficiency is the nature of the beast my friend. Cheap offsets are tough to manage BUT IMO are worth the effort. Some of the meat I cooked on my old offset was the best I've had and never has been duplicated on my other cookers. I hated to see it go but, the amount of charcoal I went through was a money pit. I'd go through maybe 20lbs of lump in a 6-8 hour cook keeping a 250* temp. And that was with mods.
I am currently saving up for a trailer Lang 48 Deluxe because I love cooking on an offset.
18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS