question about wood

The general answer is "no". For most applications do not add wood and do not open the door to check on the meat or add wood. I've never used more than 4 ounces and for many things even one or two ounces of wood is all that is needed.

Well,you can lay smoke on the surface on your 009,as long as you keep adding wood.

Most comp cooks are judicious, as to when they apply their smoke.

You might find you like another couple chunks about 2/3 through the cook.

Just my $0.02

thanks for the reply i think ill try to add some more wood during the cook question to tom did you mean 2thirds or 2 to 3 hours into the cook?

two-thirds through the cook.

Doesn't matter what smoker you use, but the theories are that somewhere around 140, the smoke stops penetrating the meat and can't go any farther.

However, you can continue to add smoke to the outside as long as you want. You can also get a creosote taste from oversmoking (the smoke builds up on the outside too much.