I have done a number of low and slows (butts and ribs) and higher temp grills (steak, chicken, lamb, etc). On the low and slow cooks I usually use the Kamado extruded coconut with wood CHIPS spread over the coals or wrapped in foil. I also do the same when I grill steaks, etc but use Cowboy Lump from Lowes. Compared to my old electric smoker, I do not taste as much wood/smoke flavor in the KK. It could be as simple as using wood CHUNKs vs chips. What and how much is everybody using out there for low and slows? Same question for higher temp cooks.
Thanks