Chunks in MES

BigOkie, evening.... I used "cookies" all the time in my "Big Chief" type smoker....  Be sure to use only 1 slice at a time.... I have experienced the problem of 2 slices making a fire....  1 slice will give you plenty of smoke....  I sliced them 3/4" or so...   Dave

I find the chips give much better thin blue when wet.  I get about 45 minutes out of a full hopper when wetted.

I have been buying the bags of hickory chunk wood and depeding on the size I may split it or use as is but it works just fine in the MES.

I have used chunks of various sized many times.  Initially I used 1x1 or 1x2 inch, and more recently have used about 1.5x3 inch.  To put chunks in I remove the feeding tube and use tongs in insert a chunk, smaller chunks I put two of the larger one of.  I am careful so that I can re-insert the feeder tube and close it.  I now have a bandsaw so I can easily cut the chunk to any size I want, I also remove the bark.  Since I have a large pile of oak firewood the last few years has been mainly oak and some almond.  I just bought a bag of Hickory chunks and will be trying those as well. 

You will be surprised how fast chunks can burn, I suggest you give them a good soak first to slow down the burn rate.  I start with regular size chips and get a good bed of hot ash, you can do this during your preheat before you add meat.  Remember that different wood types give off stronger smoke, I had that problem with the larger oak chunks, so had to stop using them.