Garage sale with the fam today found this for 50$. Super clean guy only used it twice and I’ve been considering an offset for mainly briskets as I use a master built propane upright now and I can’t fit a ful brisket on the shelves and I also wonder if it’s effecting that smoke ring as the smoke travels up and around the meat vs over and under it on an offset. My question is fire. Should I use lump charcoal and then add wood chunks for smoke? The firebox isn’t that big to where I can fit actual cut wood I mean I could but they’d be small pieces. And I know there’s gonna be a break in period to find the settings on the dampners to get the temp right but I’m excited To get it going also came with a nice cover prob 50$ atleast in the cover alone. I know it’s not the greatest offset but for what I’ll use it for it’s perfect and price was right. What would u guys/gals cook first on it to just feel out the dampener nuances and dial it in.