My "handle" design:
Here's the thermometer I mounted between the two racks. It's adjustable so I boil tested and adjusted it slightly. I know I need to rely on internal temps when smoking meat but I wanted something that would at least give me a ballpark.
What I read for setting up a dual rack was that the bottom rack needs to be 24" above the bottom of the charcoal basket. I think this is close enough.
I did about a 10 lb basket of charcoal with a few chunks of hickory mixed in for my seasoning burn. I left both valves all the way open. After about 30 minutes temps stabilized just above 300 degrees. I checked on it a few times over the next 2-3 hours before I went to bed and it stayed at the same temp. When I woke up in the morning (7 hours later, 10 hours total) there was no more smoke flowing out of the vent but the temp was still 175. Not bad given the air temp on my deck was around 45 degrees.
Now I can't wait to buy some meat. I'm thinking a pork shoulder will by my first attempt. This is my first smoker and will by my first attempt. Any/all advice welcome. Plus, I'll need a rub recipie or two.