Hi all,

I have a New Braunfels smoker with an offset firebox, and I have a few
questions that I haven't been able to answer by searching on the web.

1) When you are done cooking, do you let the fire burn out, or put it
out?
2) How critical is it really to remove the ashes each time you cook?
3) I have found a couple of "smoking" cookbooks, but none that tell me
what temperature the smoker should be. How do I know?
4) On a related note, can anyone recommend a good smiking cookbook for
a complete novice
5) I started using lump charcoal instead of briquettes. I assume that
lump doesn't really impart any particular flavor -- that has to come
from added hardwood?

Thanks for your help!