Hello, Could everyone post their fire burning methods? I would like to read all the different specifics of what works for you and your smoker-grill. Please describe things like: Basic description of smoker-grill unit (offset firebox, size and shape, direct flow/reverse flow/tuning plates, etc.) Fuel (charcoal brand and type, wood, gas, mixture of same, etc.) Methods of maintaining temps for extended cookouts Any other tips pertaining to the use of the firebox, fire management, temperature control, etc. Thank you for your cooperation. Newbie to Forums... Love it! Planning my own smoker-grill build.