I am still quite new to smoking and my CS, but for every technique and recipe I've followed it always suggests putting the wood in at the beginning. After a few hours the wood is completely consumed, but may still have double or triple the cook time remaining.
Should I be splitting up my wood and adding it a little at a time? or it doesn't matter?
The smoke would all be absorbed in the first 2 hours or so and then the food just "cooks" for the remaining time.
Are there certain types of meat I should or shouldn't add more wood later on in the smoke?