My name is Anthony Greer I live in Eufaula Oklahoma in the united states of America.I love to smoke meats and I use the smoker that has the elements in the bottom and the pan and the shape of a bullet the thing is I don't use the elements or pan. What I do is the old smoker has two levels two rack's. The bottom where the elements and pan used to be I start a fire using a hard wood such as oak I get a good hot fire going let it burn down to very hot coals then put a few medium sized peace's of oak on the coals. Then I put the cover on, then I put the first rack on and cut me big round slices of whatever wood Ian using to smoke with maple,black walnut,mulberry. It must completely cover the rack letting no flames through that might start from the bottom coal's and wood fed to keep coals hot. Then with the maple I sometimes use blackberry leaves and vine green of course to cover the maple wood with and the maple leaf as well then use the green maple small branches to cover the blackberry, then on the second rack or top rack I put a bed of leaves from a green plum tree down on the rack then I put my chicken thighs or pork chops down on top of the bed of leaves covering the meat wit the blackberry leaves plum leaves and maple leaf. I then cover the smoker with lid. As the smoking cooking starts and as time passes I take the green branches from the mulberry blackberry and maple and plum and slowly add to the coals producing massive amounts of smoke. Then right before the meats are done five minutes or so before I gather a huge bundle of blackberry and plum vines and leaves ball them up put them directly on the coals and let the massive smoke consume the meats repeating this process until meats are finished, and let me tell you smoking brothers what a great flavor to your meats and smooth not to bold but at the same time infused with taste never using any spices or sauces and the entire family just eats it up asking what I used to develop such a flavor, and I say just wood just wood.