So I was rubbing my meat earlier thinking about you guys....

[rondog]

I picked up the same smoker that you have after reading about your setup in the other smoking thread.
Did a whole chicken today and I'm hooked. Ribs next weekend.

I've found that I have better results if I soak the wood chunks overnight, and then instead of putting them in the wood pan, I'll roll the chunks up in several layers of aluminum foil like big enchiladas, with the ends open. Then lay two of those in the wood pan.

I had problems with the wood chunks bursting into flames, making the smoker too hot, putting out black sooty smoke, and drying/charring the meat. Rolling the chunks up in foil prevents them from burning up in flames, but they'll still smoke and steam. The pork I did Saturday was slap-yo'-grandma-good!

Oh yeah, try to keep the meat as high up as possible, as far away from the burner as you can. Keep the vent closed most of the way, just open a little. Up high will keep the meat in the smoke and steam in a more oven-like environment, and away from the drying heat near the burner. And keep the water pan filled.