Duwop wrote:

> Not during start up, when new coals are added. The trick is to build a pile
> that self starts for a longer period of time. Even without that, I find
> there's plenty of smoke to go around for a typical 4-6 hour cook. It may not
> look like it's smoky coming out of the stack, but the results are what
> count. You sure you're not basing your opinion on your eyes rather than your
> mouth? Have you tried a cook using only the lump?

Dale's onto something here. I also have found that I consistently get a
good, delicate oak smoke characteristic from oak lump (Lazarri's in my case).
If you're looking for in-your-face smoke, no, not there, but there's plenty
of flavor left in the lump, especially, IMHO, the larger chunks.

Sure, I'll add a piece or two foil-wrapped wood (I have a supply
of oak barrel staves I use for this, and the Wal-Mart hickory chunks
too) to a little more overt smoke flavor, but that's all it takes.
If you want more smoke, add more chunks.

Cheers,
Dana