Insert the drip pan into the cooker, if it is not already there. If you prefer, you can line the drip pan with aluminum foil for easy cleanup after cooking.
Add wood chips to the cooker by placing them between the drip pan and the cooking cylinder. Wood chips are not required, but they do add flavor and color to the meat you are cooking.
Prepare food for cooking according to your recipe.
Place the food on the cooking accessory that you intend to use. Accessory options include cooking grates, rib hangers and a poultry stand with lifting handle.
Put the food into the cooker on the cooking accessory that you have selected, then place the lid on top of the cooking cylinder.
Pour a 15-pound bag of charcoal briquettes around the lower charcoal ring, but reserve 10 to 12 charcoal briquettes for placement in the upper charcoal ring that is located on the lid.
Light both sets of charcoal and allow the food sufficient time to cook. Manufacturer's suggested cooking times are just over 1 hour for a 3-pound chicken, 1 hour for 40 chicken wings, 1 hour and 15 minutes for six racks of baby back ribs, 2 hours and 15 minutes for a 20-pound whole turkey, 30 minutes for 2 to 3 pounds of salmon fillets and 3 hours and 30 minutes for a 5-pound Boston butt.