Just retired my MES 30 and got me a SMOKIN-IT SMOKER #3.
Wow is it nice.
Need to know how much wood to use for a 10 hour smoke on a brisket.
Do I keep it smoking all the time?
After you season it, go light on the wood. Many report using no more than a 2 or 3 ounce piece and actually weigh it. That is all that is needed. Some woods, like hickory, are strong so a little goes a long way. Milder fruitwoods may require 4 or 6 ounces of wood. If the flavor is too light, you can dress it up with some sauce and increase the wood on the next smoke. Work your way up, because if you over smoke, there isn't much you can do about it.
You will be cooking the brisket to an internal temp of your choice, so get a good digital thermometer, drop it through the smoke hole and into the meat. Fire up the smoker, lock down the doors and relax. Low and slow.