However long the rub is on, it'll be good! some folks rub and put it right in the smoke, I've done that and I've left some in rub for up to a few days. There's lots of mes users and posts here that can help you with the chip question. I have a cse; I set it @ 225, with 3-4 oz. of chips, depending on the amount of meat and type of chips. I might need to add chips if I start with 2 oz, but I can often go the whole smoke without adding any. It's not hard to keep an eye on the smoke-like some say, if you can smell it, it's smoking.