I've been thinking about different ways to control how fast/slow wood chunks/chips would smolder given the use of applications. My first thought, going back to KISS, is obviously just use wood chips in a foil pack, simple and to the point. (Bear in mind I use wood chips/chunks based on what's available at the time). My Setup for visualization: Twin 55 Gal UDS built identical to exact standards Cowboy Lump Apple Chips/Chunks Cherry Chunks So here's what I know so far, limited in knowledge as I am. Out of all my cooks on my UDS, the ONLY cook that I had absolute temp control without wavering +/- a couple of degrees was my first cook. All other things considered, the only thing I did differently from the first cook up to the present was the following: 1. Used Kingsford Original Charcoal 2. Used Wood Chunks v. wood chips 3. Put the wood Chunks more towards the outside edge of the basket Since this cook, I've varied between charcoal and lump and chunks strategically placed, and wood chips just scattered aimlessly all over the fuel basket. Now, since we know that if you double wrap wood chips in foil and set them on heat, they smolder nicely. Can the same ideology be applied to wood chunks? Can you in fact wrap wood chunks in foil, get the same amount of smoke produced and further extend the life of your wood chunks? Placement seems to play a pretty huge role in the whole production of smoke. I read from many who partake in this ritual that for the most part, they just "toss a few chunks on the fire" or some variation of that statement. I even read on one website that the wood chips were placed in a pile BELOW the heat source and the falling ash is what produced the smoke. Is there in fact, a right way or a wrong way to add wood to your fuel to extract that mysterious thin blue smoke? Just thought I'd throw this out and see what everyone thinks.