In article >, "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?

Get chunks instead of chips.
Forget about soaking.
Wrap the chunks in foil so they won't flame.
I used soaked chips for years - too many years for that matter-
and once I switched to wrapped chunks, I get as much smoke as I want
and longer duration between additions of smoke wood.
When those chips flare up, you are gonna get a temperature spike to go
with the flames. The foil doesn't allow the wood to flame up.

monroe(try it you'll like it)