Long-time BBQer here, but am interested in experimenting with a smoker I recently saw at a local store. Having never owned a smoker before, I would like to get some clarification on something I'm uncertain about before actually purchasing the unit.
I imagine that the smoker's main heat source is produced by the resistance element. I would also imagine that what gives the meat the smoke flavor is the wood one places in the chip tray. My wife does not like the strong taste of smoke in meat, so would it be okay, for example, for me to put in only one or two hours worth of wood chips in the smoker for an eight to ten hour total cooking time or do I always have to have wood chips smoldering in the chip tray for the entire cooking time? I'm uncertain if there is any correlation between the resistance element in the smoker and the necessity to always have wood chips in the chip tray. I certainly hope that I've asked my question correctly.
Please forgive my newbie question and thank you all in advance for your time and efforts!