Lump gets goin sooner and is ready to be added to
> the offset when needed. How much to add and when depends on your cookin
> method.

Its ok to add fresh lump to the smoker? I tried it once and it seems to
smoke like crazy when its getting going with the lump that's already
burning. It doesn't seem to have a nice smell that I'd like to add to my
food when its getting going either but I don't know if that will actually
soak into the meat. Any tips on adding lump? Should I get it going in a
chimney first or no?? Thanks