Make it last longer

cwagz

Smoke that is...Got a "pro tip" from the dealer that sold me my egg. He takes a wood chunk, wraps in foil, pokes a few pin size holes in the foil and claims that you'll get a longer smoke. Anyone confirm or deny this???

nolaegghead

Confirmed.  It burns slower.  It also makes a little wood go a long way.  You get more creosote out of the same amount of wood because it's undergoing pyrolysis - heating without much oxygen.   Versus heating with lots of oxygen, where the most of the creosote burns.  If it works and you like the results, you got another technique you can use.

dlk7

It also limits how much smoke you have during the cook.  I can't imagine there would be enough smoke from a few pinholes to provide enough "flavor".

Skiddymarker

May be a good idea, sounds like a carry over to the pellet smoke packets, double fold some foil to form a pouch, throw a handful of flavoured pellets in the pouch, close the foil, punch a small hole or two and put the pouch on the rocks/flavour bar right above the flame. The classic method for a gasser where you can't regulate the oxygen, it must be hot enough to get the pellets smoking, but cool enough they don't flare, so limit oxygen by putting the pellets in a pouch. By spreading out my wood chips/chunks, I've never run out of smoke, flares only if the dome is open. Always worth a try, learn something everyday. 

nolaegghead

I used to use chips in foil with my gasser.  I'd just throw the foil pack over one of the burners.