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With everyones help I believe I got it figured out and I am excited to try my next smoke. Thanks for everyones input. I will let you all know how it goes. I am sure i will end up with more questions and now I know where to ask them.

Ok, so if I understand I need to preburn my wood and adjust my temps with my intake, do not shut off my exaust? Please clarify if I am not understanding.

thanks RickW, If you look in the picture that stainless piece at the bottom acts as an air intake and if you open it all the way the smoker has an ash tray that makes it easy to remove the ash.

I tryed to post a link to the smoker but I cant seam to do it. If you go to southernstylecookers.com and find the 18" patio cooker, that is what I have.

http://www.southernstylecookers.com/18patio.html This is the smoker I use.

reading in this forum I think I am choking my fire down for one thing. Some times the heat gets out of control and i have shut vents to try and bring the heat back down, but apparently I should not close the exhaust.

I pretty much just use the charcoal to help start the fire, then I use straight wood split. My wood has been seasoned. I am using a 18" patio cooker made by southern style cookers in oklahoma. It is a vertical style.

was not sure where to post this question but, I have smoked meat for a while now and i sometimes get the white puffy smoke which i believe is why I have a bitter taste sometimes. I use charcoal and a little wood( usually hickory) to start then just add wood when needed. What is the best way to...

I just stumbled onto this site and it seams pretty informative. I have been smoking for a couple years and started with an inexpensive offset that I purchased from Academy to try smoking meat out. I got hooked instantly and I have recently upgraded to a vertical stye smoker built by southern...