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 - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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