Thanks for all the quick responses! The consensus is: chunks, not chips.
Unfortunately it is not the season for BBQ'n around here - temps won't be
above freezing for a couple of months. Home Depot & others do not sell
chunks during the winter so I have to use what's available. I'll try the
foil method.

Can anyone recommend a decent priced (w/ shipping) supplier of chunks?

Thanks again!


Mick > wrote in message
...
> 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?
>
>