I have a new (used 4 times Brinkmann TLE offset and I generally food ribs, whole hams ( precooked), chicken, and nothing fancy. With this smoker can I use just wood or will this create a constant smoke and be too much for the meat. Last time I did ribs using a few chunks of wood and mainly lump. I have seen these guys on TV using only wood but wouldnt that would create a constant smoke. I would love to use just wood as it is available to me... Thanks for you help and input.
Bob
Bob