How to Smoke Chunk Wood Chips
- 1). Buy wood chunks from a reputable harvester of tree products. The pieces might be single-cut or double-cut and should not contain any bark. Common hardwood sources for wood chunks include sugar maple, white oak, red oak, hickory, wild cherry, beech and ash (true ashes only).
- 2). Soak the chunks in the liquid of choice, which can range from water to whiskey. Soaking times vary for each choice. For instance, wood chunks soaked in red wine might only need a half-hour or less, while chunks soaked in lemon juice or water can be submerged for 12 to 24 hours.
- 3). Prepare the meat, and start the fire.
- 4). Place the chunks in the cooking drawer or pan, which must be located between the heat source and the food. If no drawer is present (a common occurrence on charcoal grills), you can make your own container from a piece of aluminum foil. Tear a piece from a roll of foil that is about the same size as a normal sheet of paper. Fold the foil in half, and place a few wood chunks in the center. Fold the two long edges over the top of the wood and follow by folding the ends to form a complete wrap. Finally, punch holes in the top side of the foil, and place the package on top of the fire.
- 5). Cook the meat on a grill that is located right above the wood chunks.
- 6). Cook the meat as long as is required, using a meat thermometer to make sure the center of the cut has come up to the proper internal temperature.
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