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Message: <blockquote data-quote="markandjess2003" data-source="post: 30136">The first thing you need to look at is the stack coming out of the pit, make sure its not directly out of the top or you will lose most of your heat. You want a fire box that is easy to clean out, with a big door and dampers on the door itself so that you can regulate the heat going into the pit, more oxygen more heat.  When looking at the pit area get one that the entire lid opens, not just a portion.  If you don't open the pit very often you can get it way over 400 degrees.When smoking a brisket soak some mesquite in a five gallon bucket with water for a day or so, this will bring more smoke out.  Also put a pan of water in between the fire box and smoker so that you put humidity back into the pit.</blockquote>