I'm gonna guess here and think maybe you got a side fire box. Some will smoke with wood only...some will cook with brickettes and add the wood to smolder and add the flavor. True traditionalists will burn the wood down to coals and add that to the firebox. Wet wood is not advised....creates steam, not good for meat. You want good, dry seasoned wood....cherry, apple, pear, peach etc are milder in flavor than the hickory, oak, mesquite etc. HTH, Willie. And yes, flush out your profile with your gear.....it helps when you ask for advice