How full should the cast iron box be filled?
Soak the chips or not?
Can I use a combo of chips and chunks?
Thank you for the thoughtful responses. BTW, I just bought a smoker tube, the 12" model. It works well at 225F but it would go out at 275F. I had to drill some holes in the box for added air flow. I cover the holes when I cook at 225F though. I'll experiment with both the tube and the box figure out what I like best. Thanks again for the input.
I use 3 levels of wood from sawdust to chips to chunks. My reasoning is that the smallest starts smoking first and about the time it is burned out, the next size is going. I also use a metal pie pan or a piece of sheet metal with some small holes to help reduce the oxygen getting to the chips. I see longer, thinner smoke times by doing this.