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Hey Zozr: I am a newbie too. I got my Masterbuilt Duel Fuel Pro (gas/charcoal) at Christmas. I use just wood chunks in the pan. I took the advice of some smoking veterans and hammered down the slits in the chip pan and I use a handle-less cast iron griddle that is about 9-10 inch round and covered the chip pan. I put my non-wet wood chunks in there; but I learned really fast not to put too much wood at one time. It seems you get a lot of billowing white smoke then. I use a couple nice size chunks at a time. I also started getting the nice blue smoke this last smoke; after I got some of that high-temp tape strip and lined the inside of the smoker door with it. It really helped fill the gaps so that all my heat/smoke wouldn't escape. Again, another tip from the veterans. Working nicely now..I smoked a whole chicken the day after Christmas and just smoked a 9-pound pork butt on Wednesday. Came out really nice with the nice pink smoke ring on the meat. I attached some pictures for you.