We got a Masterbuilt Sportsman Elite electric smoker as a Christmas present. Neither my girlfriend or me have ever smoked anything before and could use some help. The instructions that came with it were just for putting it together, nothing about how to use it. We are going to smoke some brisket and pork tomorrow and have a few questions after googling some recipes. First, from what I've read that we're suppose to add more wood chips when the smoke dies down, is that a good rule of thumb to be following or is there a better way to know when to add more? Also, the smoker has a closeable vent on the side. It does not close completely shut, there is a small gap left when it's closed. So when we're smoking meat should we leave the vent closed only allowing the small amount of smoke to vent out, open it all the way, inbetween...? Or is this one of those things that depends on preference? Is there much difference in where in the smoker certain types of meat should be placed? Should beef, chicken, pork ect be placed in particular racks within the smoker for best results? Or if we're only doing one cut of meat would it matter whether it's on the top, middle or bottom rack? I'm tellin yall, we are smoker ignorant. ANY and all tips, advice and instruction will be gratefully received.