First off, Thanks. I like to use chips and chunks. I may need to trim down the chunks with a hand axe. Either way, maybe an hour of burn. Chips are faster burn but easier to load. Its pretty simple to add more or another handful. I have only used Dry chips and chunks. I have not tried soaked ones. If I did, I would use a layer of dry followed by soaked ones so the charcoal doesn't get wet. It also depends on how much air is flowing from the pump, the slower the pump the longer the burn. Your grill may also play a part in how fast, but I am not sure. I have used it on my Weber grilling at 500-600 degrees. It seems to need more force to overcome the burners. I have used it indirect heating. That's where this shines. I did it on a Turkey and liked it better than from my Pellet smoker. I believe the cook was 2 hours, spatchcocked. I did fill it once more during the cook. Was using Apple chips and chunks. I bought this because charcoal cooking isn't always feasible when you don't have time to light it and wait. My Gas grill is always ready. I wanted a little more smoke favor that I didn't get from the gasser. This does the trick for me. You don't get a lot being that you are only cooking 10 minutes or so but it is nice. I stoke it up and let it come up with the grill. Maybe add more chips before I put on the steaks. Fan at full blast. I don't fear Oak or Mesquite but Hickory is my go to. I may try this on my pellet smoker one of these days instead of my smoke n tube. Hope this helps.

@@bauersbrauhaus451 Big help. I don't even have a full sized grill ATM but have 2 electric smokers and a really nice propane smoker, all Masterbuilt.. The electric smokers have a cold smoking attachment that would last a few hours but after a few uses the chips don't fall down so you have to give it a cpl of shakes every 40 minutes of so defeating the purpose. That's why I'm looking for an alternative.