geemike wrote:

> I'm keeping my grill temp at 260 (upper rack) as measured by my temp
> probe resting near the brisket with the tip elevated off the rack and
> not touching anything.
> That temp requires that I have the off-side burner set to just above
> low.
> Problem is, my chips aren't smoking in the envelope - which is on the
> lower rack. I tried tossing a few on the "char diamonds" below the
> lower rack, and still no smoke.

If possible, try putting them below the grates close to, but not directly
in the flames. You might need to add extra foil so it doesn't burn up
too quickly.

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