Mine has anair vent to regulate it, and a built in thermometer. Soak your wood chunks, Slice you meat thin, let the coals burn down to the right temp. Put on meat and add 2 or 3 chunks of wood. You only have to have smoke the first 15-30 min. Add charcoal as needed to keep temp up to par. A hand full at a time. You don't want it to hot or you'll cook the meat. You just want to dry it. 115-120 degrees.