So I recently purchased a Weber Smokey Mountain. And this Sunday am going to smoke my first piece of meat. In prep for this I have done a ton of research so that at 4 am Sunday morning I'm not caught by surprise. But after all my research I still don't understand a couple things:
1. How much coal do I use? When do I add more? How much more do I add? And do I add wood chips at the same time?
2. How much wood chips do I add at a time? And after soaking them I can just throw them right on the hot coals?
3. Do I want to keep the water at 1/2 to 3/4 at all times? If so whats the best way to fill it?
4. So I have the coal nice and hot. I now add the liquid to the pan and the rubbed meat on the tray. Correct?