by Tiny » 17 Jul 2016, 07:04
Hi,
If its got a lid and a chimney then should be fine, pile the coals up one end and put the meat at the chimney end and you are in business. Difficult to advise on amount of charcoal or wood without knowing what you are cooking on.
As for wood the chips you can get from any garden centre are a good start, Fruitwoods like apple or cherry are a good mild starting wood you can then try hickory or oak which have a stronger smoke flavour.
Give it a go and let us know how you get on.
Cheers
Tiny