I just had a 60 ft. pecan tree taken down in my front yard. Besides not needing wood for the rest of my life I have a 6 ft. mountain of chips. I was thinking the best way to utilize these would be to place them in an old wok or sauce pan and sit it on top of the hot charcoal. What do y'all think
Pecan chips in an offset smokebox
SmokingMeatForums.com Top Picks
Sure, sprinkle a handful at a time on the charcoal, let them burn. No need to soak. If you where using an electric smoker you could wrap them in foil and lay the foil on top of the element but using charcoal no need.
Good luck with the smoke, let us know If you taste the difference.