NetCooks.com

Visited the 'outlaws' this weekend and the bro' n law put his chips (for pork butts) in a disposable foil pan right on the grill with the meat. This makes sure it smolders rather than flame on.... nice way of getting the job done and does away with the requirement for 'presoaking' the chips.

With prime grilling season coming up (as soon as the hot summer abates) I'm keen to get at it. Just got a new grill and have put some smoking information on my web site for convenience.

You can check it out here:
http://flashgc.net/smoketime.htm