Hello everyone, happy weekend to you all.
I'm in my fourth week of Eggin' and have made burgers, a steak, half chickens, brisket, and a couple of pizzas. I've used the BGE coal and wood chips for most of my cooks but noticed I wasn't getting as much of the smokey flavor as I would expect. I bought some pecan wood chunks yesterday which definitely put the flavor to the chicken I did last night. This made me curious how others fuel their fire. So an open question to you Eggsperts out there - when you cook do you use chips or chunks (or neither :woohoo: ) and why? If you use the wood in your cooks, which kind do you find yourself using more often?