Hey y'all. By now you know that I'm always looking to try new cue-ing processes and learn from others. That said, I was thinking this morning about wood chips. I like them, and use them pretty regularly on the grill, mostly for indirect grill sessions. I use them as a compliment to my "primary" wood, which is always mesquite. So basically, my coal bed will be lump coal and mesquite chunks, complimented by a small amount of wood chips (usually apple or cherry, but sometimes hickory or pecan too).
I usually just throw a handful or two of the chips into the unlit coals before I throw some lit coals from the chimney on top of it all as part of my normal "top down" Minion-y type method. Then I'll occasionaly sprinkle some throughout the rest of the cook. Seems to work well.
My question is this. How do y'all use wood chips? I seem to recall some folks put them in a foil pouch with some holes poked in it. How could I do that on my grill? Would I just place the pouch directly on top of the lit coals? Any other methods? For reference, I have just a plain old Old Smokey grill. No electric doohickeys or pellets or any fancy stuff.
I usually just throw a handful or two of the chips into the unlit coals before I throw some lit coals from the chimney on top of it all as part of my normal "top down" Minion-y type method. Then I'll occasionaly sprinkle some throughout the rest of the cook. Seems to work well.
My question is this. How do y'all use wood chips? I seem to recall some folks put them in a foil pouch with some holes poked in it. How could I do that on my grill? Would I just place the pouch directly on top of the lit coals? Any other methods? For reference, I have just a plain old Old Smokey grill. No electric doohickeys or pellets or any fancy stuff.