Hi, just getting ready to do my first smoke and have some really obvious questions that I don't seem to see the answers to (but am new to the forum and haven't learned my way around). Just doing a ham steak so I don't waste a ton of meat if all goes wrong. The unit has three vents - one on each side of the bottom around the flame and one on the top where the meat goes. Are all three supposed to be open? The wood flared up when they were (but I had the regulator at medium). The hickory chips have been soaked for 1 hour. I did the aluminum foil mod for the chip thingee. What should I set my regulator at? How do I know when to add more wood chips? Any recommendations on books about how to use this smoker plus recipes?