Hi, Im totally new to this smoking meat idea. I just bought a 30" masterbuilt digital smoker. Ive already seasoned it like the manual told me. I have a few questions on smoking. How long do woodchips burn and when should i refill? In general, when do i use water for smoking and how do i set my air damper vent? Closed? Half way or fully opened? When roasting rib roast do you smoke half way then just get it to temp? Or add chips the whole time? I have a 10 lb rib roast and its pretty thick. Might take a while. Thanks for any tips and advice. Also, any tips for au jus? I seasoned with butter, kosher salt black peeper and some rosemary.