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Smoke/wood technique help
Hello all, I've been using my Big Green egg almost every day since it was given to me by my lovely wife and I'm loving it. I'm still having difficulties with smoke. At first I would just put a few wood chunks directly on the hottest coals. That would give me thick white smoke and then I would cook the food. I honestly liked the taste even though it seems like that's not the way to do things. Lately I've been trying to place wood chunks through out the charcoal when I fill up the egg. I try putting some everywhere but the center. When I do this I tend to get no smoke or white smoke if I put some too near the center. It quickly tapers off and I rarely get the famed 'thin blue smoke.' The BGE cookbook explains how to lay out a spiral pattern with wood chips but that won't really work with chunks given the size.
Does anyone have any tips for me? I really enjoy the smokey taste and it's been a bust for the last few cooks.