Been lurking here for some time and I've picked up some great advice. Used some this weekend for my first all wood cook on my old school Brinkmann offset. I've been cooking on my BGE for many years and received the Brinkmann as a birthday gift from my brother last year. Been cooking all charcoal on it after a bad all wood experience many years ago on a previous offset.
After reading up here on everyone's advice for cooking with wood, I bought a bag of pecan mini logs from Academy Sports for use this past weekend in cooking a couple of butts and chickens for camp stew. Started the fire with a chimney of lump and then added a log of pecan. Just as I read here, adjusted the dampers and what do you know, thin blue smoke! Cooking with all wood couldn't have been easier, thanks to all of the advice from you guys.