I'm still new to smoking, and am trying to learn as I go. I have some general questions that I hope some of you MES experts can help me with. I'm using wood chips, so all my questions relate to those. I may look at getting an AMNPS later, but for now want to use the supply of chips I have. My first question is, 1. The common, soak or not soak the chips? I have not soaked mine, but I have 'over smoked' a few things, so was wondering if soaking might slow down the infusion of smoke during the cook. 2. Foil pouch ever? Just wondering if there are ever any benefits to foil pouching my chips? Again, wondering if this might slow the infusion of smoke and prevent flare up of the chips and/or chips burning to fast. 3. Do you add chips when you turn the MES on, and let them heat up as the unit comes up to temp, or do you let the unit reach temp and then add chips? 4. And the last question for now, is it better to load up on the chips at the start and refill less often, or go easy on the chips at first and add more often during the smoke? Just to give you a little background where this is coming from, my butts have come out really good, but I know that big pieces of meat can handle more smoke. My whole chickens came out way too smokey. I know now that chicken absorbs smoke much more quickly, so I wondered how to get a light smokey flavor on my next birds without overpowering them. Any advice would be greatly appreciated!