I am a doc stationed in Jacksonville NC and i am the happy owner of a new chargriller duo with the firebox. Seasoned her today, and will attempt my 1st smoke on Friday. I have read some threads suggesting I turn over the pan in the smoke chamber. I have also enrolled in the 5 day smoking email course. I do have some questions. 1. How do I seal it so no smoke leaks out between the lid and the body? 2. I plan to use cowboy lump charcoal to keep heat steady, but how often/how much should I use of wood chips. I have mesquite, hickory, and Apple to see which I like the best, but the bags are small. Also, do I need to do anything to the chips or just toss them in the fire box? 3. Any suggestions for my first meat to smoke/recipes? Thanks in advance!