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Smoker box use?

I constantly feel like I'm the one asking a subtraction question in a calculus class.  Pardon me if I'm dumbing the discussion down, but...

Does anyone use a smoker box?  I've seen several recipes online that call for one, but I've never tried it.  Typically I just soak wood chips, and place them directly on the hot coals before I put the meat on.  If I were to use a stainless steel smoker box, where would I place it? Directly on the coals as well?  Is it different if it's a cast iron box?

Any tips or pointers?  Any drawbacks or benefits?  I appreciate the help! 

 

LBGE since June 2012

Omaha, NE

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