I'd like to burn more wood and less lump. Right now I'm using chips and a few small chunks - added a few times within the first 3 hours of cooking. This method imparts plenty of smoke flavor for my taste. I'm getting a new pit soon that will be much bigger than the one I have now, but still probably on the smaller size of what one might think of as a "stick burner". (cooking chamber is 24" diameter x 36"L) Can anyone give me some advice on stick burning with a pit this size? I am thinking it could go something like this: Start a FULL chimney of lump, burned to hot coals. Then dump it in the SFB, and add 2-3 sticks, each one being 8 - 10" L x 2-3" diameter. While these first 2-3 sticks are burning down to hot coals, I can pre-heat more wood on top of the firebox and then add as needed. I know this method works on med. size smokers, but I'm not sure about smaller units. I have access to a ton of apple and oak, so I'd rather use more of that and less store-bought lump. The method I've described above is just what I've read, so I'm interested in some real life experience here...which is one of the GREAT things about this forum. Can someone give me the rundown of how THEY would stick burn on a pit around this size, so that I make sure I'm not headed down the creosote-coated road to nasty meat. Thanks!