Towards the end of a smoking-BBQ-ribs session, the fire temp got a bit low. In the past, what I've done to maintain the correct temperature (if it has dropped below the required range) is to run a 10" fan, hooked up to one of my long extension cords, running near the firebox air inlet. Today, when I went out to the garage to grab the fan and cord I thought,"I REALLY don't want to drag that long cord outside and set up the fan on a box". So I grabbed the EGO blower, set it on "LOW" , held it about 5 feet from the firebox inlet and voila, the fire in the meat chamber rose up 60 degrees in less than 3 minutes. Gotta love the portability of cordless equipment!