I have only just started out smoking. In the basic course it does not discuss where to place your charcoal. I have a Kingsford smoker i bought for $30 on craiglist, the rack you put the coal has adjustable height. I read through the basic smoking course. How should i setup my charcoal? Do i need a tinfoil pan with liquid in the middle? (didnt come with a pan). I tried chicken with jeffs rub and olive oil and it came out pretty good, but the skin/rub burned some (too much black i think). Are you generally trying to not have any meat positioned directly above coals? Wont i still get black on the pieces of chicken that are closer to the coals? I tried putting 4 small piles of coals on the corners (5 coals on each corner). I have to open the door and add chips (unsoaked) every 30 minutes or so and also add coals that i prelit in a weber chimney. I have also made mini fatties and jerky so far as well. similarly more blackened that i think they should be on some pieces more than others. Temperature (according to the grill thermometer), i have pretty much kept from 170 to 230, and majority of the time 200-230, (jerky 175 to 200 majority of the time).