Using Chips and Chunks

If it works for you that's great, always like to see people trying new things.

What I didn't see mentioned was the amount of smoke flavor you got? 15 years in the forum now I see more comments about too much smoke from wood chunks than I do see about not enough smoke flavor (unless there just wasn't enough). I think if you could watch the wood smoke the key is duration of the smoke, not whether it burns up into nothing. You will still get smoke throughout the burn. Keep in mind the best smoke is clear, not the white/gray stuff you normally see, that's got more particulates in it. Most people swear by the clean/blue smoke.

I'd focus on the flavor given because wood chips can actually give off more smoke the way you describe. Not a bad thing.

Good point about the amount of smoke. What I've found is that I've had to reduce the amount of chips/chunks, than when I was using chunks open in the tray. If I don't, there's too much smoke flavor that causes a bitterness. I strive for thin blue smoke and I think this helps moderate the amount of smoke over a longer period.

The other thing I think I've noticed since doing this is an elimination of a lower temperature swing after the initial 20 minute "warm-up". When I first started using my Cookshack, it seemed that the temperature would drop below the set point and then slowly creep back up to the set point. That seems to be less of a problem now. I suppose it could have been due to the burning chunks supplying extra heat and when they go out, the burner has to make up for it. If the controller uses any kind of algorithm to determine cycle times of the burner, the extra heat could cause it to 'think' less on time is needed to raise the temperature. But, this is all theory (at best) since I don't have insight into Cookshack's controller algorithms nor do I have visual insight into when and for how long the chunks were burning.
Then again, there are a lot of variables and variations and each smoke is different.