Hello all. My name is Rick (Tbone). I live in Green Bay Wisconsin. Have loved to cook and grill for all my life. I do 99% of the cooking for my Family. Haves tried smoking food on a grill with a side fire box with not great results. Couldn't maintain temperatures. FINALLY broke down and purchased a Masterbuilt electric smoker with a digital temperature thermostat and timer. I am stoked as today is its maiden voyage with a nice slab of baby back ribs. I did the curing process to the smoker yesterday. I am using some pear tree wood for smoke. 2 questions: 1. What is a good rule of thumb as to how often do I add wood for smoke? My wife does not like it too smoke flavored. I know that their is a thousand things to consider, but should I add every half hour, hour, minute!?!?! I realize this is something I will need to dial in over trail and error, but I just need a starting point. 2. What is the ONE THING I should positively without fail do or don't when smoking? Thanks is advance fellow smokers. I am so excited to have found this site. I have aspirations of someday starting my own barbecue joint. This is my first step.