WOOD CHUNKS VERSUS WOOD CHIPS
Cooking with smoke adds deep, complex flavor to foods such as our Smoked Chicken (page 7) and Smoked Corn on the Cob (page 14). We use two different forms of wood to add smoke to the grill: chips and chunks.
Wood chips are much smaller than wood chunks and burn quickly. Typically, chips are easier to find at grocery stores, and they come in a variety of wood types that impart different flavors. Chips are a convenient source of smoke for most recipes onof grill we’re using, we often wrap the chips in a foil packet, cut slits in the packet, and place that over the primary burner of a gas grill or directly on the hot coals in a char-coal grill. Wrapping the chips in a foil packet slows their combustion so that they produce smoke (and smoky flavor) longer.
