Hey guys, This is my very first post and I saw that there were some other Chargriller Smokin Pro w SFB posts but I didn't want to thread jack, so I am posting my own questions here. I am very new to smoking so please be gentle. I have tried searching for answers but am still confused. Please don't be afraid to be detailed as I really am trying to learn as much as I can! 1. Do I need to use wood to smoke food or can I just use charcoal? 2. If I do need to use wood, do I use both wood and charcoal or just wood? Which is better? Wood logs or wood chips? Also, do I need to soak them in water first? 3. How do I adjust/regulate the temperature on my chargriller? There is a smoke stack and a vent of the side fire box but I am unsure what role they play in regulating temp. I had trouble keeping my temp at 250 for my seasoning stage. Thanks guys!