Everyone has opinions, they are like..... well we all have 'em. But Just a friendly suggestion. Before you go out and attempt to add chips every hour for a full smoke, try less, you may find you like it more. I found that if I apply smoke from one hour to three, it is plenty and usually those who are not the hard core smokers will find it more than ample.
If you are from Texas and love constant mesquite, I apologize for the suggestion. LOL
Give your meat an hour to dry, then apply the smoke, 3 hours of poultry I usually do about an hour of smoke. 20 hour butt. maybe 4 or 5.
Longer smokes like butts and brisket I can't more highly recommend an aux smoke generator. The Amazin works fine, you should call Ms. Rhonda and she'll help you out. Basically it'll either be a pellet or dust type, I have not used the dust but looking forward to it. I just have too dang many pellets laying around to jump to that horse currently but I think it might be a better match for your smoker. It requires less air flow to make smoke,
As I total newbie, I highly recommend you get your feet on the ground using whole chickens. Cheap, easy to get, and fast cookers. It allows you to get over the initial learning curve pretty much painlessly. And chicken is my personal favorite anyway. I smoke one every other week if not every week just for me.
Everyone will be happy to help you, you'll get tired of having to read all the different ideas for the same question..>LOL
Just remember to take notes and have full.