Got a few questions for all the experts out there. I own a Materbuilt Gas Smokehouse Model 20051311. I'm having trouble with flare ups. I tried wrapping the chip pan with foil and all that did was basically burn the foil. I think I will try a cast iron skillet in the near future. How many chips/chunks should be put in the pan? Do you keep adding wood when the smoke dies off to nothing? Should I empty the chip pan before adding new? The manual says to not put more then 2 cups in at a time, is this true? I haven't smoked any meat yet but I have seasoned my smoker. I have also been playing around with it to try and figure out how it all works, tempature control, and figure out any modifications that would be helpful before the first true smoke. I thank any advice or hints in advance!!