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Offset Smoker
When using chunks in an offset you will need to start a good batch of charcoal or briquettes in your chimney. Once the coals are red hot, you add them to your firebox. Close the firebox and adjust your vents and allow the temperature to stabilize. Place some wood chunks on top of the fire box or in the fire box next to the coals (it must not ignite). This allows the wood chunks to preheat so that once added they combust and produce little to no rancid smoke. Add a wood chunk every 30 – 45 minutes throughout the smoke until desired smokiness is reached. You can also use the minion method which is when you add unlit briquettes to your fire box and then add a few lit briquettes on top of them and then add a few wood chunks on the lit and unlit coals. The goal here is to allow the coals to slowly ignite and burn and the same would happen to the wood chunks and allow the temperature to stay steady for a much longer time.
Kettle Smoker | Snake Method
In this method you will place briquettes around the outside of your kettle in a half-moon. With a dual-layer at the bottom and either a single or dual-layer on top. Space 1-3 wood chunks on top of the briquettes depending on the planned length of the cook. Light a few briquettes and get them red hot, place those briquettes at the start of your snake. Once done, close up your kettle and allow it to come up to temperature. Once up to temperature, place your meat on the smoker and adjust your vents accordingly. This will allow your kettle to maintain the desired temperature for hours without needing to add any more fuel or wood.
Kettle Smoker | Two-Zone Method
This method is basically what it says. Two-zone method, consisting of a cool zone and a hot zone. You would need to start a good batch of charcoal or briquettes in your chimney. Once red hot you will add your coals to the one side of your weber, the hot zone. You can add a water pan to the cold zone if you like to catch meat droppings and keep things moist accordingly. This will allow your kettle to maintain the desired temperature for hours without needing to add any more fuel or wood. When at the temperature you pop a wood chunk or two on the coals and put the lid back on. Adjust the vents accordingly.
Drum Smoker
For long cooks you will fill your fire basket with unlit briquettes and then add a few lit ones to the centre. Place a few wood chunks on the lit and unlit briquettes. Place your deflector plate back in and then you grids. Allow it to come up to temperature and then add your meat. Adjust your vents to maintain temperature and this will ensure that it runs for hours at a steady temperature. For shorter cooks you can light a chimney starter full of briquettes and then throw them out in the fire basket. Add a chunk or two of your preferred wood chunks and then place in your deflector plate and grid. Allow to come up to desired temperature and then adjust vents to maintain.