So, I used to make the best bbq I've ever had in my mini Weber where I'd have to lift up the meat and the grill to add charcoal and used store-bought wood chips.
In the year that I've had the 14.5 WSM, I've had so many smoking issues. I started using chunks, using 3 and the minion method. I never got the TBS that I used to get every time out of my mini Weber. I swtiched back to chips, chips and chunks, chunks every hour....and not only do I never get the TBS, but the food comes out after hours and it tastes almost baked.
Today, I smoked some mac and cheese and baked beans for 3 hrs at 250 with 2 hickory chip packets and 3 chunks. You can barely taste smoke on it. I'm now smoking a turkey and I'm worried it won't taste smokey at all. I'm using 3 pecan chunks, 3 hickory chunks, and a chip packet. It was billowy white smoke for 3 minutes and now it's slow white smoke without much of a smell.
I've googled and read forums and the advice tends to be: "I dunno, man. I use 3 chunks only on my WSM and it's great every time." So, if anyone has any other advice, it'd be much appreciated! (posted to pork for highest traffic...)