I have a big chief and really don't feel it gets hot enough inside, particularly when the weather gets nasty out. I cover the smoker but am always a bit concerned about the meat not getting hot enough. I intend to go to a propane smoker for the reasons mentioned above.....better to be careful. I also only allow one pan of smoke to go over the fish, it's plenty! Other than that I only add salt, sugar, and pepper as a dry mix, it's awesome everytime and very simple.

RM