Hi everyone. So for the past couple months. A fellow meatatarian And myself have been building an ugly smoker. In the home stretch Of finishing small details and paint. So far here is what we got. Some pics of the build. I know everyone likes that The last pic is where we stand now. Couple more hand tools to make. Some sanding and paint. Now some qestions i have. Been doing alot of research On the process for various methods, meats, cheeses and fish. Keeping And mainting tempatures for each (which we have a good idea on) There are a lot of mixed opinions on alot of stuff ive read. Ie. Brquettes vs Real charcoal. Liquid smoke. Wood chips to soak or not to soak. Or a happy Combination of both. What im really asking is what do you guys do? After this beast is done we are going to do some dry runs and fire it To see what temps it can hold/for how long and so fourth. Any info you fellas can give is much appreciated. -the derty basterds of southern canada.