[Steve Viegas]

Milt, thanks for chiming in. Basically I have a Brinkman Bullet. It is not know for being hands off, but it sure does seem to me to require a lot of handling.

It is difficult to add either charcoal or wood chips to the unit once meat is in place and therefore it has to happen in small increments, on a regular basis (at least that is the only way I have been able to figure out how to do it).

The food always comes out good ( generally ribs, chicken and vegies) but it seems to be more work than it should.

I absolutely accept that I may not have the proper mix of wood/charcoal and air flow.