You don't add more chips to the pan, it's one-stop-shopping with the Old Smokey. You really don't even have to check the meat during the cooking process. It's a "set it and forget it" type smoker. Since it is a flat lid and there are no vents/exhaust, the heat and moisture collects inside the smoker and when you liftoff the lid it is a steam, smoke and water explosion. I would describe it as a slow/pressure/smoker cooking device. Getting back to your question though....someone on this board told me that the seal of this cooker stifles the smoke because it has nowhere to travel. I agree with this, but I still think my meat gets a nice smokey flavor. Plus, since it's so moist and tender, it doesn't come out burnt or charred. Although a lot of that charring produces flavor (and don't get me wrong, I love burnt ends), for the frequent smoker I'd say this is a healthier option to avoid the potential carcinogenic effects of the charring.
