Hi folks I am nine hours into a 8lb shoulder. I have added chips about 5 times to my MES 30 ..first two times was mesquite......next three have been applewood. My meat is reading at 167......gonna take it to 205 or so. Do I need to keep adding wood chips when smoke stops or do you think it is seasoned enough at this point? Is it up to preference or is there a rule of thumb?