Problem getting temp up and keeping it there this is a charcoal two door vertical

Here's the secret. You want to get a digital thermometer with a remote you can keep in the house that reads the air temp and meat temp of the inside of the grill so you can monitor the temps. All you care about is getting the meat's internal temp to 175F and keeping it exactly on that number. When the meat first goes in you can have the air temp around 400f but over the next 2 hours gradually lower it. You can do this in 2 steps to save yourself too much effort. As the meat's internal temp reaches 150F you need to get the air temp in the smoker to 225-250 and keep it there until the meat reaches 175. That is the temp at which the connective tissue in the meat breaks down and gives it that "falling off the bone" quality we all love. Keep the meat's internal temp at 175F until it reaches the desired tenderness. If you do that you're friends will all envy you're smoker skills. Trust me you will be amazed. Now for the vents. It's very simple, Once the coals are good and hot (they should be ash colored) then add a chunk of hickory or applewood. You can buy it at the grocery store in chunks where they sell charcoal. The set the intake vent on the bottom of the fire box to about one and a quarter inches open. Then set the chimney vent so it's only open about the width of a standard pencil. The wood will start to smoke almost immediately. Once it stops add about 8-9 more lumps of charcoal and one more lump of hardwood and just keep an eye on it. After the meat reaches the desired color and looks really savory and covered in smoke then wrap it in foil and finish it in the oven at the temps I mentioned earlier. That way you can really regulate the temp evenly and get perfectly tender smoked meat. Good Luck!