Jack Curry wrote:
> 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

Also, forget soaking. Next time, get *chunks* instead of *chips*
Most of the Home Despot, Blowes, Mal-Wart type stores will have both, but not
necessarily in separate stacks/piles.

BOB
news"service" must be missing posts again