How do you get good heavy smoke? If you are cooking direct, it's easy to poke through some wood chips at the last minute after the temperature has stabilized and before putting on the food. But if cooking indirect, I've read here that it is best to add the plate setter so it heats gradually, but that blocks access to add wood chips. When/where/how do others add wood chips for best smoke production?
LBGE & SBGE. Central Texas.