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Got my large BGE as a birthday gift from my awesome wife about 6 weeks ago and still learning the tricks of the trade. Tons of great info here has been super helpful, but one thing i can't seem to master yet is maintaining some nice smoke flow for long cooks like on ribs or pork shoulder. I soak the wood chunks for a good 4 hours min. to overnight. Distribute few chunks evenly within the lump and ignite. Burn off for at least half hour before putting meat on.
What seems to happen is unless I bump temp to 275+ degrees, I don't seem to get much smoke going for the low/slow cook that I'm trying to maintain around 225- 250 dome, like Car Wash Mike's recipe calls for, as an example.
Any suggestions on what I could/should be doing to keep the smoke flowing, or is this a non-issue? Chips instead of chunks? Meat tastes great as it comes off but I don't get the well defined smoke ring I see others achieving and the full flavor of a long smoke.