Hey what's better than getting up early in the morning and lighting up the smoker. New to this forum, I am 40 and just started smoking meat 2 years ago.I have a Great Outdoors gas smoker, that a friend gave to me,and I love it. I knew nothing about smoking when he gave it to me, but with some practice I have been able to manage a few good meals. My biggest question would have to be how long should the wood chips actualy smoke. Should I keep puttting new ones in until the meat is done, or just refil the box once or twice. I like to have the meat in the smoker for at least 6 to 8 hours, more if I have the time. How long should smoke be rolling out? Looking forward to any advice.