I own a cookshack SM045 and I'm always in the dark about 1) amount of wood chunks to use / meat type and weight, and 2) whether it is ok to open the door of this sealed (electric) cookbox to baste meat periodically. Cookshack's claim is never use more than 6 oz of wood and never open the door, yet some of their recipes call for 10 oz of wood. Any guidelines to use?