the search bar its at the bottom
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I reuse my charcoal, I use Lump, water pans NEVER, you can use the exhaust to fine tune so long as it is 3/4 open, Invest in a coupe of fire bricks, when banking your fire for indirect cooking or smoking cover the unused portion of the charcoal grate with foil to force all the air to the fire for better temp control. Always position the exhaust opposite your fire and over the food. Use Chunks of wood not chips, never soak your wood, Learn the ring of fire setup!
