WSM - Smoke quantity on food issue
I have a 22.5" WSM that I use for smoking an 8 - 10 lb pork butt for pulled pork and I put a mix of 8 - 9 big fist size hickory and oak - usually 5 hickory and 3 or 4 oak. The food turns out awesome but it seems like I dont get enough smoke in the meat. I dont want to over smoke but I feel I am putting plenty of wood chunks. The problem appears to be that I use a BBQ Guru with a 10 CFM and the wood chunks have trouble catching on fire and buring for smoke. I usually do the mininion method and bury 4 - 5 chunks in the charcoal and put the rest on the top from the very beginning. I love the GURU but wonder if it controls the fire so much that the charcoal doesnt burn well enough to really good the wood smoldering. Any thoughts or ideas would be appreciated as I am smoking this weekend. I do get a decent smoke ring but would like more smoke flavor. I use a dry rub on the butt too and sometimes foil after 5 hours and sometimes dont.