Hello everyone. I'm a beginner at smoking meats with a few basic questions regarding my new smoker. I purchased a MasterBuilt electric 40" smoker. I followed the instructions to pre-season the smoker by letting it run for 3 hours at 275 degrees. I added some hickory chips (that I soaded in water) for the last 45 minutes. This morning it was off, but there were still chips in the tray. They were all burnt looking, but I was expecting to find ashes. Today I'm smoking ribs. Recipes I've read say to add chips when I add the meat, then another cup after about an hour. After cooking for an hour, I removed the loader and looked through the hole. I saw some chips remaining in the tray. What I'm worried about is overfilling the chip tray. Tomorrow I plan on smoking a brisket which calls for me to add chips 3 or 4 times. Am I doing things correctly so far? Also, I see a puddle of water on my deck by both of the front feet of the smoker. What's up with that? I've looked for recipes to smoke briskets and ribs. That's what I expect to do most. So far I've found nothing that tells me to add water to the water bowl. Are most things I cook going to be "dry smoked"? Any insight, hints, tips, suggestions on a great book with smoking recipes, etc. would be greatly appreciated.