You’re going to want the 3x3 or 2x2. The 12x3 and 6x3 splits are for an offset.
My bags are fairly random in size, some bigger and some smaller, but I would guess most are around the 3x3 size roughly. I find it nice to have some smaller bits in the bag for other smaller cooks on other grills.
I don’t soak chunks. Seems fairly universal not soaking chunks. Chips is where the debate seems to revolve, and I soaked a couple times and couldn’t keep temp, so the few times I use chips it’s dry as well.
Edit: I use a combination of on top and in the charcoal. Can’t say I’ve ever put any under per se
Sent from my iPhone using
Weber Kettle Club