When your smoker is cool, place foil over the lid portion of the smoke box and over the entire floor. A roll of the heavy-duty foil works best. The purpose of the foil is to make clean-up easier--nothing more. The picture below links to one of this forum's member's site,
Mainely Dave, and shows how to place the foil:
Most people add wood just at the beginning of the smoke. The smoke you can see is usually dirty smoke--the perfect smoking smoke is clear or blue. Smoking is about adding the right amount of smoke flavoring at the right time. Too much smoke and your barbecue will be bitter. Just follow the recommended amounts for wood, adding more on subsequent smokes if desired, and it will come out perfect.
The best way to test whether your meat is done is not by time but rather temperature of the meat. Use an instant-read thermometer, trying to minimize opening the door. Most people use digital thermometers with temperature probes that allow you to place a probe in the meat, run a wire through the top vent hold, then plug into the digital base thermometer. Most also have a remote unit that you can carry around the house to monitor the temperature of the meat. That way it's always done just right. Here's a link to one,
http://www.thegadgetsource.com/011502013733.html If you look at
Smokin's Guides they will recommend the cooking procedures for the most common barbecued meats. You can also search the archives for more info from Cookshack owners.
Last, if you still have questions, post them here. Good luck.
