I use cowboy and have had more success with the big lumps. I do break up the gigantic ones though and I sometimes throw in a few chunks of wood. I sealed my acorn last year and had minimal leaks. But over time it has begun to leak a bit more, but the temps are holding pretty good so I don't worry about it. Put the meat on cold. I also use a pan of water on top of the difuser. I get plenty of smoke. I am getting away from wrapping most things,with the exception of brisket, I don't want it to get to dark so I wrap it in BP when its dark enough for me. The acorn is a good grill but recquires tweeking at first. Visit the kamado guru website for a lot of acorn info. I also made a charcoal basket for my acorn and the grill seems to like it.
Ducane. Chargriller Kamado.