I'm new to this site and new to smoking. I'm in SoCal and was recently given a MB 40" electric smoker (never smoked before). I will be attempting to smoke a Tri-tip and had a couple of questions. I've already read alot of the post on here. I know to set the smoker at 225 and pull the meat at an IT between 130-140. I will be using apple and hickory wood for smoking. One of the main question I have is I'm not sure how much should I open the vent at the top another big question is with this box, should I always have wood in the pan (what I mean, is should it smoke for the entire cooking process?) I'm not planning on reverse searing it, so I plan on pulling and letting it rest for 30min. before slicing. Any tips would be greatly appreciated.