Right now, I'm using KBB in my Assassin.
I start the coals and let the pit come to temp. Once the meat is on, I use the largest wood chunks that will fit in the fire box ash pan and I fill it. I rattle the fire grate to get some embers on the chunks and get them started. Once they're started, I get plenty of smoke.
I hit the cold meat heavily with the smoke in the beginning of the cook.
Plenty of smoke flavor.