I only do pork butts with my smoke EZ (regular weber 22.5 extension body). I ran out of wood chunks, had small pieces, chip like left in the bag. So I made a few foil packets with the chips.
Are you supposed to put foil packs right on the charcoal? I put a few on there, and was getting some nice smoke, but it looks like the foil is kinda burning... it's turning color. Everything I read mentions having foil packs on the grate vs on the coals, but my grate is too far from my coals.
Anyway, so is it cool to have a foil packet right on the hot, burning coals? Will it mess with the flavor of the food?
The foil is "all-purpose" heavy duty aluminum foil.