That's a heck of a lot of chunks on there. I realise that smoke flavour is a subjective thing: some like it very smoky, some less so (i like a fair bit), Bearing that in mind, my next smoke will be a 2.5 kg pork butt using apple wood chunks. I don't intend to foil and I believe that the meat stops absorbing chunks after it hits a certain temp, so any suggestions of how many to use (I will be using chunks from Smokewood)
The coals were burned using the Minion method. One side was lit from the back and the other side from the front. As the burn progressed along each side the lumps caught light in turn giving a constant source of smoke over time.