Should You Soak Wood Chips or Leave Them Dry? There’s plenty of debate on this matter, and it comes down to personal preference. Here’s our recommended method of smoking using wood chips with charcoal:
Pick the wood chips flavour that will compliment your food (such as maple, hickory, oak or others). You can soak for an hour or simply use dry.
Grab a bag of your favourite quality charcoal or briquettes.
Put some charcoal in the chimney and light it.
Create a pouch using several layers of aluminium foil, fill it with the wood chips, seal it like a flat envelope and poke some holes for the smoke to escape and to let in air.
Pour the charcoal from the chimney and start the fire:
For fast cookingfood such as burgers, steaks, chicken breast or pork chops, place the wood chips directly below the meat.
For slow cooking meat such as ribs or roasts, use indirect heat by placing charcoal on one side with the wood chip pouch on top.
Place your cooking grate over the fire followed by the meat.
Cover the grill. If you are grilling and don’t have dampers, leave a lid gap about an inch to let the air in but don’t lift it, you need the smoke.
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