Adding more smoke?

Unknown

I have a large egg and I'm curious as to how ya'll add wood chunks while cooking. I usually just ad a few at the beginning then squeeze a few small chips in through the grate where I can during cooking -trying not to disturb the platesetter and all. Anyone have a technique they're willing to share? I've got two briskets to go on tonight for tomorrow afternoon -Yuuuummmmy.

djm5x9

Jeff:[p]Well, I just . . . Uh . . . Never mind . . . I can not say it here . . .
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The Naked Whiz

Jeff-Duluthga,
Do you really need to add more? Most of the smoke flavor can be obtained during the early part of the cook. If you think you really need more smoke later on in the cook, you can bury some wood chunks down in the lump so that it starts smoking when the fire burns down to it. I typically don't add more wood for a butt or a brisket.[p]TNW

WessB

Jeff-Duluthga,
I only use chunks anymore, the chips burn up to fast....I put a couple chunks right on top of or slightly pushed down in to the burning coals, and then place a couple more at different distances away from the burning coals, just laid on top, so that they get started at different times. And then put on the meat/setup and let it go, I have never felt the need to add more wood later to a fire.[p]Wess