Hi people, I got a very basic vertical smoker for my birthday. Its basically a vertical tube in two parts and about 4 ft tall, it would probably be better for cold smoke. I light a fire at the bottom using charcoal and pop a few pieces of wood on. I have not managed to keep the temp high enough to cook the meats for the full time so instead I smoke for 2-4 hours and finish in the oven at 225 deg f. It's very labour intensive and requires constant messing with the vents and lid to ensure a steady temp. I am using locally cut silver birch but I am open to suggestions on what type of wood I should be using for the best flavour. I have experimented with lots of different rubs and sauces. I find that a lot of pulled pork sauce recipes are too tangy for the families pallet. I have managed to get some decent pulled pork from shoulders I have bought from the wholesale in Manchester. I have also had great results using 1.5kg chickens. What I have noticed when I tried to smoke for longer is that the smokey flavour became very over powering. I had a go at brisket but it turned into an old piece of leather! If you guys can suggest, advise and coach me that would be sweet!