I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help you can provide.
I like to use a big handful of chips mixed throughout the charcoal and 2-3 computer mouse sized chunks in the middle just below the surface of the coal. This gives me a heavier smoke at the beginning and a light smoke throughout. Keep in mind that more smoke isn’t always better and that the smoke may very well be flavoring the meat even though you can’t see it.