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i can only find wood variety in chips, not chuncks in Charleston, SC. i would prefer chuncks as that is what seems to be the norm. Should I be soaking the chips for an hour, or should I just be throwing them on the coals?? Also, should I assemble the smoker and put the meat on while the...

Kevin, thanks for your input on this.

Water in the pan or leave empty?? If full ring of coals, lid temp around 325, and looking for internal meat temp 145 -- what would be a ballpark cook time?? I am wanting this for a 6:00pm dinner tomorrow. Thanks.

I have a 4.5 lb beef bottom round I need to use. I am looking for some pointers as far as cook time, rubs, temp, amount of lump... Thanks for any pointers. I have only smoked pork up until now, and am still very new to this. Thanks.

Thanks for the info. I have the alarm set to go off at 4:30am to get the coals started. Is it always best to use the top rack when only smoking 1 meat. Is there an advantage of cooking on the rack just above the water pan??

I am actually doing the same thing in the early AM. Mike my question to you is what if I already put some rub on the inside where you said to salt and pepper. Will I notice an odd taste of the funky gray-ish meat??