Quote:
Originally Posted by kydsid
Oh I think I gotcha. I followed the directions on the package which said to soak for 20-30 min in water. They produced a nice smoke. I can see if they were dry and put on the coals they would just go up in flames.
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Right. But the problem with chips on natural fuel (lump charcoal, briquette, wood) BBQ's is that, unless you have a very small cooker, they don't smoke for very long before they burn up, even in a foil bomb. In my experience, chips work better in eclectics and gas (propane) fired BBQs, depending on the design of the unit, either open tray, foil bomb, or in a cast iron smoker box, or even a cast iron pan directly over a burner if the grill is big enough.
Chunk tends to work better in natural fuel cookers, giving you a much longer smoke time, in my experience.
YMMV.