Welcome to the forum! I too use a charcoal/wood smoker. Never close that chimney vent, at least half open at all times, just like cajunsmoker said. When you are adjusting the vent on the firebox, make small adjustments and wait a few minutes to see how you affected the temp. Once you get the hang of the way your smoker responds, you'll know just where to set things for the perfect smoke! I buy wood in chunks, and add 1-2 at a time. I stop adding wood when the internal temp of my food reaches 140 (sometimes less, but never more). Smoke tends to stop penetrating at 140, after that it just kind of "builds up" or turns harsh/bitter. Glad to have you with us!
