On Fri, 30 Jan 2004 17:37:07 -0500, "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?
>
Probably. That's what others here have reported. Try soaking the chips
beforehand.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology