1. Soak chips:
Soak two or three cups of chips in water. After 15 minutes, start charcoal fire.
2. Remove chips:
Once coals are covered in ash, remove chips from water and drain excess.
3. Spread chips: Spread chips evenly over ash-covered briquets. Chips will smoke for about 15 minutes.
To allow smoke flavor to penetrate food fully, cover grill while cooking.
If flare-ups occur, sprinkle with water.
For smokers and long-cooking foods, or for heavier smoke flavor, add more drained chips every half hour.
Chips not recommended for indoor use.
For best results, use with Kingsford® Charcoal.