So I'm fairly new to the smoke scene, I just purchased my third smoker of the weekend. And I need some help it's an old country pecos smoker (stick burner) I've normally been a charcoal kinda guy maybe even some lump as well but I wanna get to where I can produce damn good meat off straight wood. I get starting the fire open vents,doors exhaust, if it opens I do it! Fires blazing now,close it down smoke is gone meat goes on. Now what? Maintain some temps right. How do I keep the fire going, eventually it runs out and I'm gonna need to add more wood. Here's where it gets tricky for me. I thought the smoke was bad for the meat? But wait the meat is already on, so how do I add more wood without overpowering my meat with the smoke?