If you have trouble with your smoking timber catching fire and not giving smoke, the best technique is to clear a little section at the front free of beads or charcoal and put a nice half fist size chunk on the fire grate. Shut the vented door with the vent half to fully open and it slowly smoulders giving you a nice thin blue smoke out of the chimney which is what you want. Remember you only need smoke for the first couple hours, after that the meat doesn’t really take on any more smoke so just heat is fine from there. There is a saying "Less is more" when it comes to smoke, You never want thick white plumes of smoke billowing from the smoker chimney as it gives off a bitter taste to your food.