You control the temperature with the vents. If they're designed correctly you can let lots of air in and get it good and hot then when it's up to temp close them down. Most grills are poorly designed, on those build the fire off to the side so you can move the food away from the heat.
I prefer Pecan, Mesquite, or Oak wood, for BBQ and smoking. Better flavor and cheaper.
On tougher meats, brisket or roasts etc., I marinade in Italian dressing. Gives a good flavor and the vinegar and oil will help tenderize. Another marinade is equal parts of Soy sauce, Worcestershire sauce, and safflower oil.
They're too many sauces to list. Find a cook book or get online to pick some you like.
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Today's Featured Article - Show Coverage: Journey to Ankeny - by Cindy Ladage. We left Illinois on the first day of July and headed north and west for Ankeny, Iowa. Minus two kids, we traveled light with only the youngest in tow. As long as a pool was at the end of our destination she was easy to please unlike the other two who have a multitude of requirements to travel with mom and dad. Amana Colonies served as a respite where we ate a family style lunch that sustained us with more food than could reasonably fit into our ample physiques. The show at Ankeny
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