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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Here's the man I'd trust with my food. I note that gas is not even mentioned. (PS, while you're throwing the chips on, using a bit of bourbon instead of lighter fluid is also a good call).
