Hey everyone! I just bought my first ever electric smoker (MES 30" windowless) and I have a few questions. I'm wanting to smoke some meat through the week. I work just a half mile away from my house from 7-3, and I can come home for a 30-min lunch break in the middle of day. How should I go about doing this? Can I throw the meat and wood chips in before work, come home to add more chips, and then again when I get off work? I have a friend that smokes his meat overnight, just adding wood chips only once (at the beginning), but that doesn't seem like enough smoke. Everywhere I've read has said to keep replenishing the wood chips every 90 minutes or so for the first half of the cooking time. I know different meats take different times and amount of smoke, so I'm open to suggestions as to what I can smoke exactly during this weekly routine. Thanks in advance for any help!!!