I don't have a smoker but I do have a wood stove (cat stove but with the cat bypassed so it's smoke goes straight up the flue). Today I put some bricks in the wood stove and a grill grate inside to try smoking some chicken quarters. Here's what I did: 1. Built a medium sized fire that kindled into a nice bed of coals. 2. Added some green unseasoned splits of oak to the edges of the coals and let them burn until the flames went out and there were just glowing coals one one side of each piece. 3. Left all the air controls on the stove open until I ended up with a low heat (about 200-250F at the grate). 4. Added chicken quarters over the smoking wood (suspended about 5-6" over the slow burning oak splits). 5. Any time the wood starts to loose it's glow I move things and give it some air to get the temperature back up. These are currently cooking on low heat with smoke. They're starting to look light golden brown. I'm going to take them off at around 2.5 hours and crank up the fire and put them back on to crisp up the skin. Today is my first try at smoking over a real wood fire. But I have no idea what I'm looking for other than that I don't want a choked fire with creosote forming smoke. What kind of fire/smoke do I need for wood smoking meats? thanks in advance for any pointers!