- 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.
- 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.
- 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.
- 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.
- No peeking! Try to open the grill as little as possible to keep a steady temperature.
Easy Smoked Ribs