I have a chargriller gas grill with smoke box on the side. I used lump coal and pecan chips. I brined the spoonbill for about 5 hours this morning while it was still thawing cut the original slab of meat into about 9 pieces about the size of my hand. Put it on the smoker for 4 hours at 175-200 degrees. It turned out delicious. I'm still new to smoking this is my third smoke now. I have trouble keeping smoke rolling the whole time it seems like no matter what it just stop smoking. I move the chips closer to the fire and they catch on fire. I take them further away and they don't smoke. I made a coal basket this time and keep it far from the cooking area. Anybody have any tips?