Howdy all, I am in Central Florida. I've never tried my hand at using a smoker but enjoy my gas grill often. I just received a Char Griller portable grill/sidebox for my birthday and am in the process of preparing it for the first use. Since the box is the smoker I was hoping to find out how much charcoal and wood should i use to smoke without burning up the meat and ruining the paint on the smoker? I have a good oven grade thermometer to monitor the temp but where in the smoker do I take the reading? I have a fear that I will over do it and have dry jerky instead of moist tasty ribs, chicken or boston butt. I look forward to using all of the tabs here to get the info that I need for cooking/seasoning tips.