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  1. Choose your chips. Wood chips actually produce different flavors of smoke depending on the tree. Hickory chips add a mild, slightly sweet and smoky flavor usually found in bacon. Mesquite has a strong, earthy flavor that goes well with red meats like brisket. 
  2. Soak your wood chips in water for about 30 minutes, then drain well. If using a gas grill, wrap the wood chips in foil and pierce the packet a few times with a fork. 
  3. Heat your grill to 225°F-250°F with zones for direct heat and indirect heat. Add chips right to the hot coals of a charcoal grill. For gas grills, add the packet to the hot side of the grill. You’re ready to cook when you see the smoke. 
  4. Close your grill, leaving top vents open. If smoking for several hours, add more chips or switch out the foil packet ever 2-3 hours. If the grill temperature gets too hot, close the top vents until it is back within range. 
  5. No peeking! Try to open the grill as little as possible to keep a steady temperature. 

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