Stale smoke? Oxymoran?
<Chuckles>
Will you be using a thermometer? Possibly a remote? I usually give my meats about an hour in the smoker before even start appling the smoke. It gives the meat a chance to sweat out some liquids, also a chance to heat the meat some. I have read the optinium temp for the meat to absorb smoke is 100 to 140 IT (Internal Temperature of the meat), usually that hour in the smoker gets you closer to that "Golden Range".
I don't believe I have ever used a gasser other than a cute little natural gas grill....LOL I will bow to those with more experience.
A little smoke goes a long way when applied properly. I regulate my vents for both heat and smoke on the firebreathers. Its something you'll just have to acclimate yourself to with that specific pit. Knowledge without experience is great, but it ultimately takes both. Keep notes on what you do especially at first. It will really help you the next time. Heres a site for some samples you might reference.
http://www.smokingmeatforums.com/attachments/3
Just some ideas. My memory is no longer any longer than my ......................... foot. so I need notes. They at least show you what you might remember. LOL
And as Timberjet alluded to above, different woods do different things. Heavy smoke woods for long smokes like butt and brisket are usually either hickory, mesquite and possibly oak, respectively. These are normally refered to as hard smokes.
Fruits and nuts are generally lighter smokes. My usual preference is Pecan but its because I have pecan trees. This is something you'll learn as you see and use more woods. But remember even a hard smoke wood can be used on a short smoked item if you can vary your quanty to adapt. In the begining a light-handed approach, I would most definately recommend. Like I said as you become more aqquainted with the different woods you'll more easily understand.
You can smoke from start to finish if you keep it light, Heavy smoke is a killer. Someone here once said it best, the only flavor in white smoke you don't want. If you smell your smoke and can't see it, its doing all the good to your meat. Start with your vent full open, its safest till you get aclimated to your smoker. Yes, you'll burn a lot of wood, but it reduces the chances of incomplete burn which causes un-tastee things to occur to your meat and leave that nasty residue in your pit.
GWAD... I am writting a book here, simply to say what Mule said so much simpler.