Guys, I just purchased a 250-R from Bubba grills which is comparable with a Lang 60. Can you guys tell me.... 1. If you are using only wood, how do you keep it Thin & Blue and not Thick and White? 2. How many splits of wood do you use while smoking? 3. Should I mix wood and charcoal, or go with only wood? (I have a propane starter built into the firebox) 4.While I be ok burning only Red and White oak with a few sticks of hickory? Will that cause an overly strong smoke flavor in the food?