OK, I don't want to start an inter-site war about anything, but I saw someone from here posted this 'Fire Management' link to another website on this guy's take on how to use your WOOD during a smoke... My only real question is this: doing a whole meat smoke with this much percentage of wood verses charcoal....isn't that violating the 'too much wood smoke' rule. I was under the understanding that wood was just like a seasoning and you could really have too much of it in a smoke. I also read in my New Braunfels Manual that the smoke was only suppose to be a percentage of the whole cooking time, hence you really need charcoal of some type to keep from over smoking... I would like some feedback on this to better understand what it really is I'm suppose to be seasoning my meat with?? QUOTE FROM THE OTHER SITE: "Fire management is a reoccurring topic that gets a lot of attention here. I will give you my version of what to do. It is not the only version and may not be the best, but it is what I do with great success. 1. Start by opening your air inlet damper all the way open. 2. Place your charcoal rack about 2-3 inches off the bottom of you firebox. 3. I like to use fire starters so light one and place it under the rack. 4. Pour about 1-2 lbs of charcoal on the rack above the fire starter. 5. Leave the firebox door open and walk away. 6. Come back in 15 minutes when the charcoal is starting to turn amber. 7. Add 2-3 small logs (about wrist size and 8-12 inches long) to the hot coals. 8. Leave the firebox lid open and walk away. 9. Come back in 30 minutes and make sure that the fire is briskly burning. 10. Place 1 log (the same size as the others) along the edge of the firebox, but out of reach of the fire. This is your holding log. 11. Close the lid to the firebox and come back in 15 minutes. 12. Adjust the air inlet damper to its normal operating position. 13. Open the firebox lid and give the grate a little shake while at the same time breaking up the charred logs in the fire with my Alien Bolo (or a big spatula if you got one.) 14. The fire has been burning for about an hour now and should be in the 225 degree range. 15. Go and prep your meat for the cooking session. 16. When you bring the meat to the cooker open the firebox door first and roll the log that you placed on the side into the fire. 17. Leave the firebox lid open while you place the meat in the cooker. 18. Insure that the new log is burning and add another log to the holding position. 19. Monitor the temp with a remote digital probe. 20. Come back in an hour, shake the fire grate and roll the holding log into the fire. 21. Leave the firebox lid open while you check your meat. 22. Insure the new log is on fire and move another log to the holding position. 23. Repeat steps 20, 21, and 22 every hour until done. "