I got hooked on Kamado grills and smoking while visiting a friend in Maine. He introduced me to smoking on a BGE and I've not looked back. Couldn't afford a BGE but my wife found a Char-griller Acorn Kamado Cart at Home Depot for $119.. We've had it about 9 months and smoked 2 briskets 2 tri-tips 3 bone in pork loins (rack of pork), a few pork loins and of course bison burgers and au gratin potato's. So far I've had one failure, the last rack of pork was quite tough. I use 2 thermometers, one for the meat and one for the grill temp. Grill temp was between 230-250 and the meat reached 140 after about 2 hours. The meat was brined over night and brought to room temp before it went on the grill. I use large chunk lump charcoal and start the charcoal from the center as described on this forum. One of my main issues is maintaining a temp of 225 without the coals going out. The other is, do I need to cook the rack at a higher temp? Any help is greatly appreciated.