Ok, here's the thing with the Char-Griller. Getting it hot with the side box isn't a problem. Keeping it in the sweet spot is, because the damn thing leaks heat like an abandoned house with no windows. The end result is that its hard to keep an adequate fire going in the firebox, you can easily burn through a whole bag of charcoal if you are trying to do brisket or big hunk o pork in the smoker. Sure you can finish stuff in the oven... but then I could do this on a weber grill and have more room on my porch. We bought a big hunk of metal and we want to use it to its fullest. What I've learned in 3 years...
1) Either craft a basket for your coals in the smoker or do as I do and kinda take the little grates that come with the fire box, wedge them sideways to create a v-shape in the firebox. This way you give the ash a place to fall and you don't smother the coals. Do Not try and empty a chimney full of coals onto said grate in its factory recommended setting...that's a good way to set yer deck on fire.
2) When doing long smokes, don't forget the drip pan, with a good amount of water in it. The steam will help a little, but I find the big advantage is that it provides a big old heat sink, helping the interior stay a more constant temp as the firebox fluctuates with the adding of coals and wood and stuff.
3) replace the thermometer. The dial thermometer on the outside only reads the air right at the top of the main box. None of your food is there. Pop that sucker out and replace it with something that has a longer probe, at least 3-4 inches. You'll get a much better reading on your interior temp.

Things I haven't tried yet but might. Adding ceramic tiles all along the inside. Adding a bit of duct work on the inside of the chimney, bringing the mouth lower in the main box and supposedly increasing airflow and creating better convection.

I'd love a report on the performance of the rotisserie... it will effect what kind of gas grill I eventually buy.