Mick wrote:
> When I cooked my chicken last weekend (it was delicious) it had a
> only a slight smoke flavor. I'd like to see a little more. I used
> oak and hickory wood chips - the only thing available to me right
> now. I added a few handfuls of soaked chips a few times during the
> process - totaling about a quart. They burst with smoke right away &
> died out after a short time. Would I be better off with a single load
> of chips wrapped in foil?

Yes. Double wrap with heavy duty foil and punch a few pinholes through it.

Jack Curry