I am curious to hear any experiences and tips for adding beer flavors to smoking meats. I have read about soaking wood chips (but fear it would dilute the wood flavor?) and putting beer in the pan (makes more sense but would I do a 100% beer or a beer/water mix?). I also have been thinking a beer soak of the meat might be worth trying. I want to be able to taste the beer in the flavor but not have it overwhelm or be too beer forward. I plan on trying them all but would love any advice anyone has. Thank you.