GOMRDS,
Nice job on the chicken. Now throw a couple of pieces of hardwood on to the charcoal that is in baskets just before you put the grill on. That will give your chicken a smoky taste.
Thanks for the tip. How long does the wood need to soak before going on?
You're welcome to test out soaking wood if you'd like.....
I do not, except for one certain instance which I'll describe at the end...............
Here's why: The only way to actually get wood to absorb a lot of liquid, with the possible exception of wine (which won't be much different than water) is to boil it in the liquid, or soak it for an extremely long time in hot liquid, in which case it usually molds & ends up stinky......
I've seen people use moisture meters on pieces of wood soaked for varying lengths of time & no discernible difference was detected............
See this page of the Wedliny / Domowe sausage making site for a very concise rundown on this stuff..........
http://www.meatsandsausages.com/meat-smoking/wood I do use a controlled burn with moistened shread, or 'sawdust' as some folks call it, moistened, but not soaking wet....
See Here:
http://weberkettleclub.com/forums/introduce-yourself/this-is-great-!!!/15/ Not quite halfway down the page is the description......like said, though, test the waters, so to speak & you may find an even balance that works.....mostly any wood I've tried larger than the shread produced at least a slightly, if not strong sometimes, bitter taste............