http://amazingribs.com/ This has been a great resource for me. Site is called "Amazing Ribs" but it is much more than that. Gets into how to use wood, a lot of myths about smoking, etc. And covers how to cook far more than just ribs. I bought a ceramic cooker (Primo) a few years ago, and have never looked back. It was expensive, but I cook out at least once a week but usually more often. Serves as both a smoker and a grill. And it will last forever. (That's how I justified the cost.) What I have learned through a lot of trial and error, wood chunks are better than chips. Chips burn away quickly, and have to constantly be added. Meaning you're opening the grill a lot, defeating the purpose of smoking. It also makes it more difficult to maintain a constant temp when you do that. Now, once the meat goes on I never touch it again until it's done. Another rule of thumb, if the smoke is white (or especially when it's gray) that is "bad" smoke. "Good" smoke is blue or clear. Also, meat can only take on smoke for the first hour or two of cooking. After that, it won't be ruined or anything if you add more wood, it just won't matter. When you're done, if the meat is tender and you have a smoke ring, you "did it right."