Welcome to the group, Tony! I am sure you will have many great smokes ahead ... lots of good info on this forum, including different meats and recipes. You can't go wrong here! These smokers take very little wood to create great Q, usually no more than 3-4 oz for short smokes, or as much as 6oz for longer smokes like boston butts. Many of us have purchased kitchen scales for the purpose of weighing wood to be sure we have the correct amount. A good remote therm is also essential to monitor the internal temps of the meat while smoking. Enjoy the forum, and bring on the questions! Cheers