Those look good. I prefer the corn bread stuffing. I do that with speckle bellies and use jalapeno corn bread and giblets to make the stuffing and wrap with bacon. I have the same style smoker. You are right charcoal and real wood chunks are a must. Those pits take a lot of fuel to keep the heat going for a few hours. I like to use oak and hickory 50/50 with one pecan chunk in the beginning. If more heat is needed later I use only oak. I once ruined a load of ribs and chicken with too much pecan. I like to sear the meat in the hot box before moving to the smoking chamber.