First off, thanks so much - this forum has been tremendous in preparing me to enter the smoker world! Next weekend I'm smoking for the first time, with a new MES 30. Figured electric is an easy and economical way to start this hobby. I'm going to do a couple whole chickens, and the only thing I can't find an answer to is probably the most basic question of all - do you keep the smoke going continuously through the process, or do you quit adding chips/smoke at some point, so you don't oversmoke it? If so, how do you determine when to quit adding chips/smoke - is it based on an internal temperature, or just by time, etc? Also, is that the case for all meats, not just poultry? Thanks in advance for helping a rookie out!