Chunks or chips?

Chunks only..

Depends on what I am cooking and how much smoke I want. If doing a L&S I go with fist size chunks, if ribs or chicken 1" size chunks and if fish or meatloaf chips.

As noted above-it all depends on the quantity of smoke you want to cook with.  Chips vs chunks-kinda like Ford VS Chevy.  And don't even inquire about soaking the smoke wood:).  Really, smoke wood is smoke wood so use what you want and experiment with the quantity and types as you go.  Many right answers and none wrong as long as you enjoy the output!  FWIW-

Doesn't make a difference as long as you use the same amount. It takes a lot of chips to equal a fist sized chunk.

A cubic foot of chips spread through out the lump will probably give you more smoke for a long cook than a big chunk. I think the mistake most make with chips vs chunks is not using the same volume/weight of wood when using chips. A hand full of chips is not the same as a fist sized chunk.

I have only used chunks. Type and quantity depend on meat and cook duration. Still experimenting BUT.. I like hickory on pork, mesquite on steaks, just used oak on whole beef tenderloins, apple on Thanksgiving turkey. I am pretty new to Egg cooking but these have been my observations so far.

Shorter cooks; smaller pieces.

I use chunks unless I am cooking something fast or only want a light smoke. Tonight I cooked four 1/4 pound, rather thin, salmon fillets from Walmart raised direct at 350 for about 7 minutes per side on a medium egg.  I soaked some alderwood chips for about a half hour before the cook and added them when I put on the salmon.  As another example, I only want a light smoke on chicken. When I cook chicken wings, I find that add a handful or so of pecan chips soaked for a half hour or so provides a nice flavor.

Chunks.  Chips are for Weber's.

I like chunks as well.  Chips don't seems to last long, but they make a ton of smoke for a few minutes!

I used to use chips. Now I use chunks. 

theyolksonyou said:

I'm getting chunkier....

Ummmm ... will then make sure the kids don't become a chip off the old chunk.

It depends on the circumstance. Chunks for longer or more intense smoke, chips for less or shorter smoke exposure. I don't like a lot of smoke on poultry, for instance. Pork butt, I use both.