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Place 1 to 2 large chunks of wood for smoking into the firebox every hour or so. Set the wood next to the fire, so it smolders instead of burns quickly. Avoid using wood chips because these will burn off too quickly. Use hardwoods, fruitwoods, or nutwoods to get the best flavored smoke for your food. You don't need to soak the wood since the moisture might cool off the coals in the firebox. Every hour, open the cooking chamber lid and use tongs to move the food. Turn the food so that pieces at the cooler side of the cooking chamber are moved nearer to the firebox. If you're smoking a single, large piece of meat, it's still important to rotate the meat so it smokes evenly. If you're worried that your food will dry out over a long smoking session, introduce moisture into the firebox. Set a metal rack over the coals in the firebox. Fill a disposable aluminum pan with water and set the pan on the rack. The smoke will become moist before it flows into the cooking chamber. Add moisture by spraying the food with apple juice, water, or beer. Fill a clean spray bottle with your liquid and spritz the food towards the end of the smoking session. Spritz the food when it starts to look dry. Spray the food every 15 minutes or so by the end of the smoking session.
Add a few wood chunks to the firebox. Rotate the food once an hour. Place a pan of water in the firebox. Spray the food to keep it moist.