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First of what do most of you guys use - the chips or chunks?
Secondly and most importantly at what point to you add them? I have been adding just before adding meat to grill. Which to me is a pain. For slow cooks you must remove grate and place setter and add chips. By this time you have lost lots of temp and have to wait. I feel like if you add the wood at the beginning when you first close lid it will all be burned up before cooking. Especially the chips. I never have time to soak chips for the longer smoke time.
XL Egg Owner Since Dec 2013 - Louisiana