Wood Chips

Wood chips are small, thin pieces of hardwood — typically the size of a quarter or smaller. They're the most widely available form of smoking wood, found at every hardware store, but they're also the least ideal for most smoking applications.

When Chips Make Sense: - Gas grills: Chips in a smoker box or foil pouch are the primary way to add smoke flavor on a gas grill - Electric smokers: Many electric smokers (like the Masterbuilt) have chip loading trays designed for small pieces - Quick smokes: If you're smoking cheese, nuts, or other items for just 30-60 minutes, chips work fine

Why Chunks Are Usually Better: Chips burn out in 15-30 minutes and need constant replenishment. On a long cook, you'd need to reload chips 20+ times. Chunks last hours. For any charcoal-based smoker that can accommodate chunks, there's no reason to use chips.

The Soaking Myth: "Soak your chips in water for 30 minutes before using." This advice is everywhere, and it's wrong. Soaking chips doesn't make them smoke more — it makes them steam. The water on the surface has to evaporate before the wood can reach combustion temperature. All soaking does is delay ignition. Use dry chips and manage your fire properly.

If You Must Use Chips: - Make a foil pouch: place a handful of chips on foil, fold into a packet, poke a few holes for smoke to escape - On charcoal: scatter chips directly on hot coals. They'll catch quickly and produce smoke for 15-20 minutes - Don't overload: a small handful at a time. Too many chips can smother a fire

My Recommendation: If your smoker can fit chunks, use chunks. They're better in every way that matters — longer burn, more consistent smoke, less maintenance. Save chips for gas grill applications.