Tomorrow will be my first time using my Charcole smoker. I am going to smake a brisket. I have done it on the ga grill with a cast iron smoker box and it rocked. I just want to know how to make sure I keep the same temp and if I need to soak the wood chunks before I add them to the fire? I love that good smokey flavor. I am using a Brinkman Smoke N' Grill. What are your suggestions? I have wood chunks and chips. how often do I add chips and more charcole?