Hello everybody! I have been wood-grilling (direct) with my Weber kettle grills for a number of years now and have just recently started longer, indirect grilling for salmon (at about 300-325 degrees)...long story, but I bought some alder chips, soaked them ahead of time like I always do with wood chips, but had a heck of a time getting them to actually smoke once on the lit coals. Is this normal for alder? I'm wondering if an alder wood CHUNK would be better for this application...
Anyway, that brings up another question...you being the experts, what is your preferred method of smoking with a Weber kettle? Chips? Chunks? And what is your preferred configuration for using them? Thanks in advance for your advice!
Anyway, that brings up another question...you being the experts, what is your preferred method of smoking with a Weber kettle? Chips? Chunks? And what is your preferred configuration for using them? Thanks in advance for your advice!