Howdy, I just bought a new Masterbuilt 30" electric smoker, my first smoker ever. I started off with a chicken last week, turned out OK. Yesterday I moved up to a Butt Roast for "pulled pork." Now here's my questions. My son says you don't have to pre-soak your chips, just throw them into your burning pan "dry". Is this the right way or not? My other question is when do you add more? When they're completely all burned up and turned to ash, or dump them after an hour and add new.