StLouisGuy, Welcome to Roadfood.

I use a Brinkman similiar to the one in the photo that Paul asks about. It is 5 years old now and has seen quite a bit of use .
Paul, The temperature controls are the adjustable air vents on the firebox door and the exit barrier- also adjustable- on the smokestack.
I get a good charcoal fire going then add fist sized chunks of soaked Hickory to the coals. To keep the temp down in the 200 degree range I choke the air vents almost totally closed…and the chimney also. It seems to hold at 200-215 degrees for hours if I do that.
I also position the meat I am cooking as far away from the firebox as I can. If I am doing several Butts I will rotate them during the cooking time to give equal exposure to all to the heat.