Hello, I have a Master Forge 2 door smoker that I have used fiberglass rope on to seal the doors. I am working on becoming more proficient with this smoker but it is testing me. Some basic questions: 1) How do you judge wood on the smoke box for 1 hour, 2-3 hours and 4-6 hours? 2) Im having challenges with wood in the smokebox flaming and emitting gray to black smoke, not the desired thin blue smoke. I've tried soaking and not soaking. Currently I have the side vents closed and the stack damper wide open. 3) I have a remote digital probe for the smoker and meat. Where should it be placed? Under the lowest used rack, between racks if using multiple racks or at the top near the stack? It obviously makes a difference on the meat temp and when it is done to temp! Thanks in advance for any shared wisdom!!