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anyone know how to use these in a grill? Do you put them in with the briquettes or use them instead? I'm a bit of a grilling novice (since I live in the city and barely have the chance) but I'm very curious.

OK, I have another grilling-related question, in case any grillers are reading. We have a tiny little charcoal grill, and I always thought charcoal grills were supposed to be far superior to gas. However, my fiance is unenthusiastic about cleaning out the charcoal grill after each use and thinks maybe gas would be easier. Is that true? Does charcoal need to be carefully cleaned out after each use? How much easier is a gas grill? And do they have very small footprint gas grills the way there are very small footprint charcoal grills?

v in Boston-

I can't answer most of your questions, but I think the main reason for using a charcoal grill is that is infuses your food with more flavor-- more smoke. Gas is easier to light

I've also never been very anal about cleaning a charcoal grill. Usually I just dump out the ashes and put some new briquettes in.

Eliza,

The traditional way to use any of these specialty wood chunks is to soak them in water for about an hour (so they smolder rather than catch fire and burn) then toss them directly on the charcoal grill. If you have gas, you can use a "smoker box" to hold the chips/chunks of wood.

I can go on forever about the value of using this type of wood for flavor, but essentially the idea is to use this wood when you are "indirectly grilling" your food (not directly over the coals/fire) for a longer period of time at a lower temperature. This way the smoke from the wood really penetrates the meat/veggies. If you're simply grilling a burger for a few minutes each side, the benefits/flavor of smoking wood is minimal.

V,

Gas is easier and faster, but is it better? Many coal enthusiasts would say no, myself included. You get a better flavor with charcoal, and my thought is, if you're gonna use gas, you may as well cook on your stove. Regarding cleaning the coals out, you don't have to clean after each use, but if you don't, just make sure the grill/coals do not get wet. The water mixed with the acidity from the coal will rust your grill quickly.

I'm so happy to see this post!

My husband bought a one-use smoker pack from a kitchen store. It was basically a foil pouch with a separate compartment on the bottom for wood chips. You throw the meat in, roll the top down and throw it on the grill or in the oven. Thawed chicken breasts were perfectly cooked in about 35 minutes or so. They was absolutely delicious.

So, I wonder if I could make a foil pouch that isn't one-use.

Swan,

You definitely can do the same. In fact, alot of people use foil instead of buying a dedicated "smoking box", but the purpose is the same. For foil pouches, wood chips work better than wood chunks, which are larger pieces. Soak the chips in any liquid (water, wine, juice - apple is nice) for an hour, Drain the water, wrap in a double layer of heavy foil, and poke holes all over the top to let smoke escape. Toss on the coals for a charcoal grill, or on the grates of a gas grill.

Thanks Rog - I'll try it.

(And I need to correct that glaring typo - They WERE absolutely delicious. I've no idea how that happened.)

:)