I know everyone does things there own way, but a lot of the things I have been reading suggest using Wood Chunks instead of soaked chips.
They say the Chunks last longer, more smoke, so less opening of the lid (if using a kettle grill) and that helps keep temps steady and better cooking.
I have always used chips and soaked them - is the smoke more intense when not soaked in water?
Which method do you use?
They say the Chunks last longer, more smoke, so less opening of the lid (if using a kettle grill) and that helps keep temps steady and better cooking.
I have always used chips and soaked them - is the smoke more intense when not soaked in water?
Which method do you use?