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Is it possible to use just oak to smoke in a WSM instead of briquettes?

Is there any reason I can't use wood from the grocery store intended for burning in the fireplace (after cut up into chunks) for high heat grilling?

I have one of the Weber Q gas grills. It's pretty weak on the heat output. Needs lots of time to warm up never gets ripping though. I love some things about it, good cast iron grate, etc. Does anyone think I could swap out the "element" in the bottom with something else to deliver more gas?

I like lump, but I like the even burn of briquettes (don't like the massive amount of smothering residue though). Anyone have a favorite briquette that's almost like lump? Thanks.

Sorry for desecrating the famous kettle, but I chopped up the lid to make flatbreads and pizza on. Here's my latest vid. http://www.youtube.com/watch?v=tb4ltcdRvZE It's a pretty cool rig.

Excuse the odd title all, but I've read in many places on the web that meat only obtains smoke flavor during smoking up to, but not after, 140 degrees F. Does anyone have an authoritative source for this? I heard some buck the conventional wisdom of warming meat to room temperature and...

Hey all, Please don't attack me for this. I need to challenge the conventional wisdom. What is the documented support for keeping the dome vent in a kettle or WSM full open? On a dry run, I can crack the bottom vent and completely control the dome temperature (on my kettle) like it was an...