All right, I have a modified offset smoker and have quite a bit of experience with smoking. Recently I ordered a half cord of Pecan and so instead of my typical charcoal/wood process I want to utilize only the wood (since I made the investment and received a good deal, $50 for a half cord of Pecan is pretty good in my book). Anyway, here is what I am trying to get answered . . .
First, how much wood should I start with. Before the meat goes on the smoker, I need to get my fire going and if I am smoking more than four hours, I typically need to add wood. Should I be using even more wood to start?
Second, if I add wood during the smoking process how do I add wood and avoid having a round with thick white smoke, or said another way . . . how do I add wood while still maintaining the thin blue smoke? Do I have to actually start a fire with the new wood, get it going, and then add the burning wood?
Thanks for the 411!!!