Originally Posted by IamMadMan
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.
Yes and yes and yes.
And use chunks of smoking wood instead of chips. Chips will work well for grilling but the chunks will last longer mixed in with the charcoal.