Quote:
Originally posted by taxwonk
You add chips if you are using primarily charcoal. It's a good idea to soak the chips if you use this method. If you have a smoker or a pit, then you can use whole wood. This is more of an indirect slow-cooking method. I've seen people put whole wood in their Weber kettle, but the results are iffy unless you really know what you're doing.
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Some people prefer chunks to chips, as long as the wood is not used at the heat source, because if properly soaked they take longer to dry out and ignite when placed on the heat source. You can place soaked chunks directly over the lava rocks (or, in the case of Weber gas grills, the "Flavorizer Bars" (TM)). The other advantage of chunks over chips is that you can pre-soak them and freeze them, taking them out like individual ice cubes to place on the grill, rather than waiting for them to soak thoroughly and then making a foil pouch for the chips.
I would use chunks, but they're harder to find in supermarkets, and I'm not about to cut down the Meyer lemon in the backyard for firewood.
