ceed wrote:
On Sun, 17 Jul 2005 21:17:54 -0500, Stan Marks
wrote:

The other thing I learnt from a chef at County Line Barbeque: Put your
wood chips/chunks in a microwave safe container and add about a quart of
water. Let it boil up in the microwave. Add the hot and moist wood to the
coals and the water, now turned into brownish "mesquite-juice", to the
water pan. Seems to top off the the taste somewhat. Every time I have used
hickory the flavor has been a bit "bland" without the kind of "acidic
bite" mesquite seems to add.

Hmmm... do you find this different from letting the wood chunks soak
in water overnight?