Glad to hear you purchased the Backwoods Smoker. I usually cook: Briskets, Pork Butts, Baby Backs, St. Louis ribs, Beef ribs, sausages, chicken thighs, butterflyed whole turkey, turkey legs and salmon. I typically use Lazarri Oak lump and add hickory chunks, apple chunks, oak chunks or alder chunks. I use the BBQ guru to control temperature. I light the coals using a weed burner connected to 5 gallon propane cylinder. For the briskets I have had success cooking it both unwrapped and wrapped at the end. Seems to depend on the quality of the piece of meat. I only cook for myself, but find many times I wish my unit was even larger. I like to cook larger quantities and then vacumn pack and freeze--re-heat in a double boiler. Have fun.