Hey everyone. Well as I just posted in the introductions forum I'm not new to smoking, but I am new to wood smoking. Up until now I've been using a small vertical smoker. Typically I've always fired with lump charcoal and only used small amounts of wood for smoke. However, my wife picked up a Brinkman indirect smoker last weekend and I'm dying to get going with it, and this weekend is the weekend - we've got 6 full racks of pork back ribs ready to go all day tomorrow, and friends coming over to enjoy them. So, I've been reading plenty about wood smokers and how they can be sometimes quirky to keep temperatures steady, but I think I'll be OK with that since I tend to be the type of guy who hovers over the smoker all day long tending to the gauges, so I'm confident there. My question revolves around what to feed it. I've been blessed with a source of kiln dried oak and maple for free. Yes, untreated, etc etc. I plan on using just oak for my ribs tomorrow. As mentioned, I've typically fired my smoker with charcoal and only used wood very sparingly, but with the new smoker (and source of free wood to fire it) I'm now at a crossroads - should I continue to use mainly charcoal with only small amounts of (soaked) oak for smoke, or forget the charcoal and use only a mix of dry and wet oak? Being 100% new to the wood-burner I'm concerned about wood only making it tough to control temperatures reliably (charcoal stays hot longer and more consistently versus wood, after-all), and I'm also concerned about having *too much* smoke - I don't want to overkill the ribs? Is this possible with a wood-only fire, oak, and pork? So guys...what's my plan? Can I fire solely with the oak, or use a mix with mainly charcoal with only light use of the oak for smoke?