Chunks vs Chips

[Rich Dahl]

First of all thank you for taking the time to answer our question.

I have eight Weber’s so I’m the user of all and the master of none.

But I do like to add a little bit of smoke flavor to quick cooks sometimes.

What’s your opinion on which works best for a short cook of burgers, steak, skinless chicken breast Etc.

Chunks up to smoking temperature or Chips soaked in water.

 

[Lew]

One small chunk, wait until it starts smoking.

 

[Jamie Purviance]

Hi Rich --

You probably already know that either method works. That's part of the appeal of grilling and smoking. There is no one correct way that precedes all other ways. Having said that, I use chips soaked in water for grilling small items like the ones you listed. I get a good ten minutes or so of aromatic smoke, which is all i need for those. With chunks, you are more likely to get more (longer) smoke than you really need. Thanks for posting a question, man of many Webers!