One thing I have yet to master since getting the LBGE last October is using wood chunks for flavor smoke.
When I used my bullet smoker it was no problem, I either soaked the chunks of wrapped them in HDAF with a couple of fork holes and got perfect results every time.
On the Egg I've tried similar methods and obviously I'm not doing something right. I've had good results on a couple of occasions and have had oversmoked food on others (you know, the kind of oversmoking with the bitter nasty taste where the skin on the chicken has to be discarded or the outside of the roast has to be scrubbed in order to make the food edible!)
I've read that some here use chunks without soaking and that others soak. I've gotten to the point now where I settle for whatever smoke flavor I get from the lump, which is OK but gets a little boring. I want to start using hickory and apple again.
The other day I tried a chunk of hickory wrapped in foil on a 250* low and slow picnic shoulder cook and I ended up pulling the wood out and extinguishing it when it seemed like it was smoking way too much, even in the foil.
So how about y'all? Please share your smoke secrets here! Chips or chunks? Soak or dry? HDAF?