In rec.food.cooking, Steve Wertz > wrote:

> Saoking the little chips is useless. They're so small they're
> gonna burn up pretty quick anyway. Use the large chunks of wood,
> about 2" square or so, unsoaked.

Yep.

And not only that, but make sure that the chunks are burning well, with a
clean, almost colorless smoke, and covered with red-hot coal or grey ash
before adding your meat.

The best way to do it is to use the type of chunks steve suggests, mixed
in with the charcoal in the chimney. Once the whole thing is ready to go,
dump it and start cooking.

You do NOT want heavy white smoke, which is full of particulate matter and
unburned crap, which will condense onto the cold meat as creosote. Not
unless you want your meat to taste like it was cooked in a restaurant,
anyways...


--
....I'm an air-conditioned gypsy...

- The Who