Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Many commercial cake mixes use vegetable oil, but I have seen some (usually 10% or less of what the store carries) that are "Butter Recipe".These use butter instead of vegetable oil. What is the difference in these? And is the reason you do not find many in stores is because it is not popular, or costs more, or something else?

Ex Output:
What is the difference between regular (vege. oil) and butter recipe cake mixes?

Ex Input:
I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable substitute?I've never even had rabbit so I am really clueless here. Can I add certain spices to beef? chicken? What would you suggest?

Ex Output:
Rabbit Substitute?

Ex Input:
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped 3 Lbs of charcoal in charcoal chimney. Put water used to soak hickory chips in the water reservoir.Position ribs on the two racksOnce charcoal was red hot with white ash, transferred it to the charcoal pan.Smoked for about 5 hours and temperature started dropping.Added 2 Lbs more of Charcoal Chimney prepped charcoal.Smoked for 3 more hours.The problem I experienced is the temperature never went above 180F (82C), at the end of the 8 hours total smoking time, the internal temperature of the ribs sat at 120F (49C).I ended up finishing them off in an oven set to 360F (182C) for about 25 minutes to raise the meats internal temperature to 145F (62C).Is the charcoal at fault for the temperature?I used: Cowboy Brand Hardwood Lump Charcoal Is the smoker the issue?I used: Char-Broil Vertical Charcoal SmokerOne note, the smoker smoked from around the door to what I would think might be excessive. Should I look into sealing around the door? This smoker has no smoke stack on it's top.Ribs turned out great either way, but finishing them in the oven caused fat to drip into the bottom of the oven and now the wife is mad because when we use it, it smokes the house.

Ex Output:
Is charcoal or the smoker at fault for low temperature smoking?