1. How do I seal it so no smoke leaks out between the lid and the body?
2. I plan to use cowboy lump charcoal to keep heat steady, but how often/how much should I use of wood chips. I have mesquite, hickory, and Apple to see which I like the best, but the bags are small. Also, do I need to do anything to the chips or just toss them in the fire box?
3. Any suggestions for my first meat to smoke/recipes?
Thanks in advance!