I have heard alot of people stating that when using smoking chips to wait before the smoke dissapates before placing the meat on the egg. I understand that and it makes sense. The first cook I made was T-bone with Jack Daniel's whiskey chips and I don't think I waited for the smoke to clear. They had a very smoky flavor. I guess I am confused as to what happens after the smoke lifts. Do they still continue to burn without smoke, thus infusing the flavor into the meat? Any opinoins on this?