My wonderful wife bought me a cute little smoker for my birthday yesterday. It's a Char-Broil American Gourmet. I've been wanting to switch over to charcoal/wood for a long time, and now that it's assembled and seasoned, I've decided to smoke some ribs this Saturday. So.....My first question: Should I use charcoal with wood chunks, straight up wood, or what? I have a great supply of hickory around here, so that's what I would plan to use. I've already got my rub recipes, and my BBQ sauce recipes, but how do I make these things tasty where it counts, and how do I get them to "fall off the bone?" I've got all day Saturday to get it done, I just need some advice getting started. Anyone? Thanks!