OK, so I finally found my way here! I have been wanting to get started smoking for years now, and we finally bought one of the relatively inexpensive Brinkman electric smokers to get started. I've had it for awhile now, but after my first fiasco with a brisket, I was gun shy about trying again. I finally got it back in action recently, started with a good size chicken & a couple of turkey drum sticks. These turned out great! A few days later, my sister-in-law let me know she had a big 20+ lb turkey thawing in her fridge and her roaster was dead, and she asked for my help. I was glad to assist! We spent about 8 hours with the turkey in the top of the smoker, in the garage, and it also was delish! I would like to get some input on how better to get more smoke flavor into the food I am cooking. I'm not sure what the bast combo is of wood, water, etc. I've seen some mentions here of using sand in the water bowl, and I don't quite understand what the point of this is? I'm also wondering if it is feasible to use the body of this smoker over a small charcoal grill for some different results?