Been egging mow for a few years, but have to admit have never mastered (hell, not even apprentice) getting a nice smoke flavor. When I first started, I would throw on some hardwood chunks, and the smoke would pour out. Of course if I put the meat on then, which I mistakenly did a few times, the results were terrible. If i waited for the smoke to subside, there would be very little left, and after just a short time, there was none. So I had basically given up and just relied on the smoke flavor of the lump.
Wondering what techniques are used for getting a more consistent, light smoke that lasts at least a few hours?