No need to soak your wood chips; the water hardly penetrates at all, and produces steam which cools your fire and steams your meat.
I didn't think this was so, I thought that tossing dry wood chips on the coals would cause them to burst into flames, but they don't. They smoulder and smoke.
I think weather or not your chips flare up depends on the amount of air that gets in your grill. The more air the greater the chance of flareups. Your method works well for Charcoal grills.
For Gas Grills I recommend making foil packs to eliminate the clean up mess.
WOOD CHIP PACKETS FOR SMOKING MEATS
When smoking something in my 38 year old Cast Aluminum Gas Grill that's going in my grave with me, I soak my wood chips for about a 1/2 hour then take wide width, heavy duty aluminum foil and tear off as many sheets as I need for each sheet to hold a large handful of chips. Usually make 3-4 packets for 1 smoking. I double over the foil sheet, place the chips at one end and roll them up, closing one end of the packet and leaving the other end slightly open for the smoke to escape. Place the packets on the bottom grate just above the burner, close the lid and let 'er smoke away. Cleanup is easy. Just remove the packets after they've stopped smoldering and are completely cool and throw away.
post edited by Foodbme - 2011/06/09 16:34:09