Hook, thanks for the info on creosote.
was an excellent link, as was the others. The baffle idea is great, as is the chiminy extender to create more draft for better temperature controll. I will do my best at the modifications and then I need to reseason the thing and then I can mess around with some ribs. I figured that the ribs are cheap and if I screw em up I can freeze the meat and flavor soups or stews in the fall. I'm really not a fan of using briquettes for fuel unlike the author of that article, he seemed to swear by briquettes. I'd rather use the lump charcoal..it's cleaner and doesn't have added chemicals that might get on the food; and I NEVER use lighter fluid!! Having used lump before I know that it's hotter and goes out faster so I'll just experiment and write down my findings.