My son who gave me the smoker for Xmas is home for a few day and I going to smoke a pork roast. I thinking about cutting it open and stuffing with a herb stuffing before putting on the smoker. What IT do I need to look for and what wood is best. Any rib I should be putting on it. I hope to start around 12 today. I also going to put a couple of chicken leg 1/4 on for the wife and I to have tomorrow. I put then in a brine for a few hours. I also need to try out my new ET-732. Also thinking about putting some green beans in the smoker also. Any ideas on how do the green beans?