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Mild lump? Rockwood? Fogo?

I've tried to search for an hour and can't find exactly what I'm seeking. I recently cooked some some brussel sprouts and asparagus and the egg and found it didn't play well with the smoke flavor from the lump I was using alone. Now I am looking for what would be considered the most mild flavored lump? I'd like to be able to have a little more control with smoke wood as needed.

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