I have smoked a few hundred lbs of meat now and i was wondering on how you guys place your smoking wood in the fire box. I usually put my unlit in the bottom in a circle leaving the middle open then light some on the side and pour that in when its fully lit into the middle. My smoking wood i put on around the edge of the fire box so as the charcoal burns the wood will smoke. Sometimes though when im a few hours in i dont smell any smoke. I dont mind if i dont see it but when i walk up and dont even smell smoke i feel like nothings happening but regular cooking. Some of my cooks have great smoke flavor and some i cant taste anything. I normally use apple for pork and hickory for beef.