Hey man, I'm still somewhat new to smoking myself but I've learned a lot by doing tons of research and asking alot of questions. Unfortunately with questions, you'll get a variety of answers from different perspectives.
Go to
Smoking-Meat.com and sign up for the free 5 day smoking course. It'll give you the basics that you need to know. Everyday for 5 days, you'll get an email explaining a different concept to you. I don't want to bore you with alot of talk here but you might want to also do the following:
1 - In my opinion, since you're new to smoking, you might want to stay away from beef. It's a difficult meat to cook and will dry up on you. Chicken is easy to do as well as a pork shoulder.
2 - Seems like you have a lot of questions on wood. There's no fun in every 30 minutes or so, feeding wood into your machine. By doing that you may ruin the meat by putting in to much wood. The majority of us here invested $40.00 and purchsed the
AMNPS from A-Maze-N Products, LLC. Todd on this site sells this. It's a small smoke generator which burns pellets. All you do is full your favorite pellets into the contraption, light it with a torch, let it burn for a minimum of 10 minutes to get a good smoke going. Then, if you have the 30 inch MES smoker, just lay it on the bottom left side tray. There are three rows in the generator, each row will produce about 3 - 4 hours of smoke. I never use wood chips any more.
3 - You'll also need a good thermometer to judge the internal temperature of the meat. I use the Taylor 1470. It's simple to use and accurate. If you're going to smoke a whole chicken, just stick the metal part on the meatiest side and let it cook until you're happy with the temperature (personally, I like my chicken around 175 degrees). Also, I
Decide what you want to perfect and then keep practing. Chicken is good to practice on, because it's cheap, compared to the $17.00 beef you bought.
Good luck