I have not noticed a problem mixing dry chips in amongst the lump in my cooker. I think because it's a lower heat, they don't generally burst into flame. If I were grilling high heat, I'd soak them.
As to green wood, I think I saw Mike Mills say that's all he uses is "green" (fresh cut) apple wood. Not 100% sure it was Mills though
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2 Skinny Cooks Competition Team
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KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list :crazy:
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