On Sat, 11 Sep 2004 16:20:07 -0400, Mario Stargard
> wrote:

>Well I took the plunge and bought a Charbroil Sierra smoker this summer
>and have thoroughly read the FAQ and lurked on this group to get tips.
>I've done some great ribs, chicken, and even a pork shoulder.
>
>Here's a pictu
>http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>Here's the issue: I've made some great barbecue using lump charcoal
>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>flavor. Then I got bold and got some hardwood to use in the smoker
>wanting to see what that was like. When using the lump, I have
>controlled the temperature with the in damper on the firebox and have
>left the stack damper wide open. My first try with the wood I made the
>mistake of trying to control the temperature the same way and the ribs I
>cooked tasted really bitter. The thing smoked like crazy during the
>cooking period. Next time around I tried keeping the fire small and
>leaving the in damper open more. The chicken only tasted slightly less
>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>warming the logs in the firebox off to the side.
>
>Any tips to help improve the situation? I'm thinking of sticking with
>the lump and adding the occasional piece of hardwood for some smoke.
>
>Many thanks, and I'm enjoying the group and the new hobby.
>
>Mario

I am relatively new also. I have an SnPP which looks similar to your
rig. In my experience merely warming the wood does not do the trick.
I also have a Weber Kettle and a patio heater. What I do now is to
preburn the wood in either the Weber and the heater and add it to the
charcoal. When the wood is flaming I put it on the charcoal and leave
the lid open on the firebox until the flames die down on the wood.
That works for me. Your experience may be different. Some people
recommend that you preburn the wood until it is no longer flaming and
shovel it into the firebox.

I have not had the pleasure of using cherry, but hickory works well.
I age the maple (silver maple is what I have) longer, but it works
well also. I think the problem is the wood burning in the enclosed
firebox is causing the creosote on the meat. Just my experience. I
learn by my mistakes and also enjoy eating them (I have no dog).