I use lump mesquite charcol. No wood chips, but that's just me. I have a smoker so the fire is in the lower section and the meat is in the other, like one 50 gallon drum on top of the other. Temp is between 180 and 210. The secret is indirect slow heat. low and slow to render the fat and bring out the flavor. I hope this is good enough.

Dr Fatguy