"Janet Wilder" > wrote in message
...
> Dasco wrote:
>> Hi - Please excuse the newbie question: Can I use wood chips to enhance
>> the flavour of food, using a gas barbeque without coals or lava rock?
>> TIA - Dave
> Hi Dave,
>
> I used to use wood chips soaked in water for half an hour in a metal
> smoker box on the hot side of the gas grill. The nice regulars here


> turned me on to using *unsoaked* chunks wrapped in aluminum foil with a

Janet, PLEASE repeat this several times for those that still like to boil
their wood.


> few small holes punched in the foil.
>
> I have to say that the chunk method provides much better smoke both for
> flavor and cooking.
>
> We have a 6 burner grill. I light the two rightmost burners and put the
> foil-wrapped chunks over the heat. I put my meat on the left side with
> foil under it (keeps the grill cleaner). I've had great success with ribs,
> chicken and spatchcocked (butterflied) cornish hens so far. One of these
> days, I'm going to try a small pork butt.

Pork butt is much easier than ribs or Cornish hens/yard bird. Just takes a
little longer. Don't get one that's too small, it'll be more susceptible to
drying out (less fat to begin with).

BOB