[tx_eggman]

Also, are you using mesquite or hickory or other smoke?

I use Central Market Mesquite Lump Charcoal. Central Market is a high end grocery store in Austin / Houston but I pick it up at the parent company's regular grocery store, H.E.B. It goes for $12 for 20 lbs, excellent quality, big chunks.

heavily sprinkled with mesquite wood chips soaked overnight in water:

One thing I'm still trying to master on the BGE is how to get smoke from the wood chips for the entire 6 houurs the meat is uncovered. Smoke isn't a problem when I'm cooking on The Beast®. If you aren't in the market area of H.E.B. here's a good resource for lump charcoal info and reviews:

Linky Thing: Lump Charcoal Website

[Lee'sGhost]

I have had success with “layering” the smoke wood. Base level of charcoal. Layer of wood. Layer of charcoal. Etc. As the charcoal burns down it picks up new layers of wood. As you probably know, don’t over do it with the smoke wood...a little goes a long way with a Komado type grill.

Thanks for the info exchange. Am really looking forward to this.