Scott,
Even though you may not see smoke streaming out of the blow hole, if you do open the door, you'll see it filled with thin blue smoke. I know, for you glass-door smokers, not being able to see what's going on inside is a big adjustment, but it's easy to overcome, and well-worth it!
It's as simple as this: Load the meat, wood and water pan, set the program and close the door. X-numbers of hours later, great BBQ. Once you understand this, and trust your smoker is doing what it's designed to do, the happier you will be!
As far as the hot spots - I avoid them. The wood will smolder in the other locations, and combust in the hot spots.