Hey all, So as a belated Fathers Day gift, Mrs. Evil came home with my new Weber Smoky Mountain 18.5" smoker last night! I've been wanting a smoker for about the last 5 years so needless to say I am excited. Now I understand I should do a "dry run" or 2 first, right? Any tips on coal (briquettes vs lump)? Going to start with some leg quarters and turkey legs for the 4th. Looking forward to getting into the world of delicious smoked meatery!!!