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?