Hi all! Just to Reiterate from role call. Brand new to the smoking world (and charcoal grilling for that matter) , haven't even tried it yet. Bought a smoke hollow 4 in 1 (the new model with supposed upgrades to the durability and thickness of metal. See my avatar picture. ) I'm still in the mindset of getting everything ready to cook. I just used the propane grill for burgers for the first time last night. I had a nice fire burning in the charcoal grill side already to help season the grate. I have green egg gasket on the way to help seal the lids and high temp food safe silicone to do the seams of the lids/box. I also bought a thermo pro dual channel wireless thermometer for air temp and meat temp. Now that you have the back story, I have a few questions. 1. I know there are a lot of different modifications that people do to their offset smokers right away. Being new, is there any you would recommend? 2. What is the grate on the smoke box for? So far I've been lighting my chimney there, but can you actually cook there? 3. Water pan? Do I need one? Would it make things easier as far as normalizing temperature? 4. Kinda related to (3), where should the wood chips go relative to the charcoal? I'd there a set up diagram for beginners that someone can draw me? Thanks in advance for any help you can offer!