Hi folks, I saw the History Channel's history of barbeque on Friday, bought a Brinkman Smoker the next day and will season the cooker this week. First on my list is a big, fat, thick chuck roast, then ribs of course, then who knows? Any tips on sauce? How about flavored chips? I bought Kingsford "competition" briquets and some hicory chips. Really don't know how to get started. Could use some advice. Thanks, Flintlock