Yes. The wood sits in the box above the heating element. Element touching the box, wood up front, wood at the edge of the holes.
Is the smoker empty? If so, it's like starting kindling by passing the flame by it instead of leaving the flame under it. You'll produce more smoke with something in the smoker acting like a heat sync. Meaning the heating element will stay on longer without cycling on and off if something like meat or a pan of cold water is in the smoker . The meat or water will keep the ambient temperature of the oven lower forcing the element to stay on longer, and since it's touching the wood (with only the box metal in between), it will help the wood burn.
It's a good idea to season the smoker with a fatty piece of meat like a pork butt--produces a better first smoke and gets the sides nice and loaded. It's not necessary since your first cook will do the same but helps the initial seasoning.
If you're using the wood provided by Cookshack, you're probably OK. Check my last paragraph on today's brisket thread for some info on the wood itself.