Hello All and God bless our troops. I'm a long time traditional Southern pit smoker, but new to eggin! What is best for long term cooking like Brisket or Butts...chips or chunks? I've been using chunks but when I get done most of the wood is not burned. I've also experienced the meat being covered in ash? Also, how much wood is best? I've had a couple come out with way too much smoke, especially when trying Mesquite.
Thanks for the help and God Bless