In the past, I’ve tried it all. Treater pellets would get moist and caught in the auger, never could develop the heat to sear properly. My big green egg xl was great unless you got the temp a little too hot, and then you might take an hour to get it down to where you really wanted it. Now I have a grill that takes 10 minutes to get north of 700 degrees, and will hold its temp perfectly for low and slow cooks. Best of all, I can always add more chunks without having to move the meat off the grill;just open the door and drop in the chunks I want at any point during my cooks. By the way, the smoker is very efficient, just finished a 12 hour brisket on on small bag of chunk...  just the best I’ve had!