Leave it to the engineer....hahaha!! Some good info there. I always thought that the reason for wetting the chips was to cause the wood to bring slower creating smoke throughout the entire cook. Obviously a chunk will burn slower than chips so maybe soaking wouldn’t be necessary. The writer speaks to the amount of water absorbed but nothing about having to add more chips because they have burned off and are no longer creating smoke. Every time the lid is opened, smoke and heat will escape making for an uneven and longer cook.
This is one of the main reasons I bought a pellet grill and not a charcoal or stick burner or one that requires adding chips or chunks of wood throughout the cook. Laziness is my first choice!!
I do have a small charcoal grill that I use, but it’s usually for burgers or steak where I want the charcoal flavour but a fair quick cook with a nice sear.
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