Got a Large egg Memorial Day weekend and have been having fun cooking everything in sight. Question for all those with more experience (i.e., everyone!).....I've done a couple of low and slow cooks (baby back ribs, a couple of pork shoulders, and a turkey breast) which always seem to come out with a pleasant hint-of-smoke flavor, but I've yet to make something where I can REALLY taste the smoke. I've tried using different smoking woods (hickory for the pig, and apple for the turkey) and try to make sure that I spread it evenly throughout the lump to have steady smoke throughout. I burned my gasket the first pizza that I tried to make....not sure if that matters or not......I don't see any smoke escaping between the top and the bottom.