I just received my MES 2nd generation 30" electric smoker....I couldn't be more excited. I've been reading a lot of the posts here for ideas, recipes, knowledge, etc. What a great site and thank you so much for all the people that reply to what people ask. That being said, I have a few questions before I start my boston butt sunday. 1. How do you know when to add more wood chips? I've been reading about having to put them in every 30-45min, but what do you look for? Will the smoke coming out of the vent no longer be coming out? Is that when to add more chips? Is it by smell? 2. Another question about the smoke...I read one post where the person said his meat was too smokey. Is there a way to prevent that or how would one know? Just trial and error? 3. When I stick the meat probe thermometer in at the beginning, I know to let it get to 160 degrees and then I will put it in foil. Do I just stick the probe back in when it's wrapped in foil, piercing the foil? 4. Any recommendation to put anything in the foil when wrapping or is it just the pork? 5. Would apple cider vinegar be better to put in the water cup vs. water? How often does that need to be filled during the smoking process, just once or multiple times? Thanks in advance for all the help! By sunday night I hope to have some good bbq and good pics to share with your help!