I've used smoking chips in both charcoal and gas grills. I've even used them in my crock pot!
There are a couple of things that you need to keep in mind...
- If you are using wood chips, as opposed to chunks, you need to soak them in water and the seal them in a foil packet or smoker box. Otherwise, they will burn up before they add any flavor.
- How strong of a flavor do you want, mild, strong, very strong.
I've pieced together the following chart from various sources for wood flavors.
If using wood chips, take a cup or two of chips and soak them in water for an hour or two. Take two sheets of heavy aluminum foil. Drain chips and place in the center of the foil. Fold the foil over to seal the chips in and poke several holes in the foil on one side only. Place this directly on the coals or heat bars for gas grills. Close the lid. After about 10 minutes, you should start smelling the smoke. Lift the lid of the grill and add the meat. Close the lid. REMEMBER: you are only soaking the woods chips to slow down their burn rate.
Many woods are available as chunks also. These can just be thrown on the coals without soaking as that are thicker/heavier pieces of wood.
