Good advice from the pro's, follow their lead.
The only thing I can add is;
1. Don't over-think the task and make it difficult for yourself. Keep it simple.
2. Use the wood sparingly, don't worry if you can't see the smoke. Thin invisible blue smoke is what flavors the meat. Good smoke should be smelled, but not readily seen.
Humphrey's DownEast Beast W/BBQ Guru