I'm new to this site, and hope I can learn a whole lot from you seasoned smokers. My name is Lee, and I've grilled meats for a long time, and I've always added a couple of handfuls of wood chips soaked in water right on top of charcoal. Most of my friends really like my chicken and country style ribs that I cooked in this fashion. I just recently bought a "El Dorado" smoker ,which is different in that it has a firebox for indirect heat. I've used it once with charcoal briquettes, cooking chicken, and it was pretty good, but my temperature was hard to maintain. So, I hope to do some studying here, and hopefully I will become a better cook. Any helpfull hints, like,should I use wood sticks or charcoal, for a heat source, or what types of woods i should use, will be greatfully accepted. Luckily, I have about 80 acres of woods, with oaks, sassafrass, mulberry, wild cherry, hickory, just to name a few. So go ahead and educate me, please. Thanks, Lee
