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Interesting Smoke Question
How often does everyone use chips or chunks during a cook? Of course discounting any slow-cooking barbecue. Shoulders, briskets, etc.[p]I'm talking chicken breasts, shrimp, steaks, scallops, squid (NB) , etc.[p]Reason for asking is that when I first got the Egg I thought that EVERYTHING had to have non-lump wood in there. Why else would they sell it so close to the cooker in the store? Quickly found that smoke penetration on things like chicken with no skin, most fish/shellfish and a few others was way more than even I liked. And since I don't have a sweet tooth this is a kid that, no joke, used to get beef jerky and nuts in his Easter basket as a kiddlin'.[p]I personally still find that the lump ads a definate smoke flavor to most 'quick burn' things that you cook. Just wondering everyone else's experience, opinions and practice on this matter.