Hello all. My Name is Wayne. I LIVE IN Central MO. I just got my fist smoker/grill. Its an Oklahoma Joes Highland offset type. I dont know much about smoking. I know temp regulation is important. Im wanting to smoke some beef ribs. How do I go about this? Should I use wood or charcoal for heat? Where doni put my soaked wood chips, on the grill over the fire or in the main section under the meat?