My brand new egg is still in the box waiting for its table. I've previously smoke cooked on a Weber Kettle and Brinkman water smoker where I can add wood chips every half hour or so. It looks like replenishing wood chips on the egg will be difficult with the plate setter in place. I'm guessing wood chunks are the way to go, but will they last for an hours long pork butt roast? Any suggestions will help.
LBGE - July 2012