Has anybody tried the A-MAZE-N Smoker for extra smoke?

Thanks for the helpful replies!  I might try one of those things, we'll see.  And good recommendation on putting it on the grid -- thanks!

bboulier said:

Don't see why you would need this.  Just add extra wood.   I usually find that I need to dial down the quantity of wood I use on a medium egg, although I up the ante on the KJ Classic.  Even there, I go fairly light.  Kamado cookers are pretty efficient at converting wood to usable smoke.

We may just have different tastes.  Some people don't like very smoky food, and I've actually heard a few complaints on this forum, people asking how to get the food less smoky.  But where I grew up, "barbecue" either meant Sloppy Joes or grilling hamburgers, so when I went to Texas, once, many years ago, and had real barbecue for the first time in my life, I thought I'd died and gone to heaven!  But that stuff was smoky, smoky, smoky!  I loved it!

I moved to Virginia, and now North Carolina, where the tradition in barbecue tends to be pulled pork, but, compared to what I had in Texas, it hardly seemed smoky at all.  People were RAVING about the BBQ at one place where I lived in Virginia, and it tasted like a pork pot roast to me -- sort of watery, insipid, I could hardly tell it had been smoked at all, and I can't say I really enjoyed it, much.

Chicken on the Egg I don't want too smoky -- I almost never add any wood.  Just the BGE charcoal gives it plenty of smoky flavor for me.  I've loved the ribs I've cooked just the way they are, but it would be OK with me if they were even smokier.  Pulled pork has always been good, and better than that restaurant I mentioned, but I'd still like it even smokier.  And brisket... I've only cooked it a few times, thought it was really tasty, but WAY less smoky than what I remember in Texas.

I'm not sure you're quite right on "Kamado cookers are pretty efficient at converting wood to usable smoke."  I've read that they are "low oxygen environments," and considerably less smoky than, say, an offset stick burner.  When I watch Barbecue Pitmasters, those guys have visible smoke throughout the whole cook.  It doesn't matter how many chunks and/or chips I scatter through my lump, I see visible smoke only for a fairly small portion of a really long cook.  Most of the time it's either just barely visible or really not visible at all.  I think there's WAY more smoke throughout a cook with an offset stick burner.

I have a Medium and a Large, and the concept of "dialing down" the wood is completely foreign to me (except for chicken, as I said).  I suspect that I just like smokier food than you do.