I have been using my WSM for abou 5-6 cooks and I am pretty good with keeping my temps usually at 235-250ish...Ive cooked ribs, and chicken wings and beer can chicken. Now I use the minion method everytime. I fill up my chimney about 3/4 and let it catch then i put a outter ring of non lit charcoal in my pit and the lit charcoal from chimney in the middle on inside of non lit charcoal. Now I am at almost 3.5 hours into my cook right now and havent had to add anything. I just play with the vents ever so often. I never ever touch the top vent, its always wide open. Now I also put 2-3 chunks of wood in my pit 5 minutes before i throw the meat on and then another 2-3 halfway through. Now I am not good yet with being able to taste the flavored wood in my food yet But i am unsure if im not using enough wood chunks or to less, or if i should be putting a chunk in an hour?? I know you dont want to make food taste bad by addin to much wood. Also any tips or pointers for dealing with the vents throughout the cook on the WSM??