Got a weber smokey mountain for Christmas. Doing a lot of Internet searching and seems like I always end up on this site so decided to join. Seems like a good group. I'm located in Iowa. Have used the smoker 5 times now. Always good results but sooooooo much to learn. One question I have initially is how do you know how many chips or chunks of smoking wood to put on? Everyone says to not over smoke the meat, and basically half the cooking time should be smoking but it's an inexact science in how long it takes to burn off the chips. I'm sure I will learn but some advice could help. Thought of another. I started with an entry level smoker because I didn't know if I would keep at it. The instructions say to use briquettes but all the reading leads me to lump charcoal which is what I have been doing. Should I use charcoal in this type of smoker? Thanks for all the great advice over the last month. You have all helped me a lot already and I really appreciate all of you.