smokin chips/chunks

Did a search on "chips" and found these:

Wood chips instead of chunks

and

Stuart's input about chips

Definately chunks...I just got done smokin' a 8# brisket w/apple "chips". I wrapped up tinfoil making a little basket for the chips to smoke out of...and I was disappointed in the non-smokiness of the brisket. Mrs. Qdogg enjoyed but I like as much smoke flavor before it hits the bitter stage.

I've done apple chunks w/brisket and they turned out more to my liking. Hope this helps...

Another answer.

You asked about soaking the chips.

You need to do that in most conventional smokers because you're throwing the wood directly onto the source of heat.

Here, in a CS, you "near" the heat and because of the set-up, you'll get plenty of smoke (the wood doesn't have a ready source of oxygen -- unless you open the door) so it will "smolder".

One of the cool things about CS, it works, don't need to soak.

Smokin'Okie

I only use soaked chips for my cs they soak in Jack Daniels for 7 or 10 years. Available at Jack Daniels Website.