Originally Posted by BobM
I cook on WSMs. I use KBB with about 5 fist sized chunks of wood buried in the charcoal. I've tried several different types of wood, and I've always gotten a good smoke flavor.
Thats what I do. I have used lump in the past, but am using up some bags of KBB
Though I've noticed I cant *taste* much smoke on the first go round. The leftovers are really smoky. I think being out with the smoker and my hair and clothes smelling smoky, I get immune to it