I did a 8 pound pork butt this weekend in my new GOSM and noticed that the first round of chips (apple and hickory dry not soaked) lasted about 3 hours before I had to change them. I added more chips about 5 times through the course of 12 hours. I would take the chip box out and empty the old burnt chips and add new ones, is that the right way? I don't think it is possible to do chunk wood in a GOSM, or I could be wrong?? Just trying to figure out how to get more burn outta my chips. FYI: brought some leftovers from this weekends smoke to the guys at work and they were in heaven. Thanks for all the suggestions!