I have done several long cooks - mostly boston butt's - and I haven't been able to get a good smoke flavor for these cooks. I have read many posts on how to set up for a long cook and have learned about differnet theories on achieving a good smoke like placing meat in freezer prior to cooking. I have also read that most of the smoke is achieved up to reaching meat temp. of approx. 130* and after that there is no real benefit for additional smoking.[p]Is there a good technique for proper set-up of wood chunks and coal prior to start. I get a very good smoke the first hour I start up and after that the smoke seems to die out and never returns. How can I get a longer smoke. [p]My current method is to soak my large wood chunks prior to cook (I have also tried without soaking wood). I place wood chunks in the center of the firebox and around the outside. I have not tried cutting into any part of the fat cap or meat.