Mine is a 20 year old oklahoma joe. I've pretty much used wood for heat,"temp" adding lump charcoal to maintain the burn.
I've started making my own lump charcoal recently,
which has made a world of difference in the heat and longevity of the burn.
The biggest thing is to use very well seasoned hard wood, drier the better, for it makes for a cleaner burn
Hope this helps.
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!