wood chip smoker box question

[User Name missing]

There was a thread awhile back about grilling. Someone mentioned that they used a S.S. wood chip box in their gas grill. I just recently bought one but I’m wanting to know “when” I should use it. What I typ. do is fire up the grill and leave it on high til about 500deg to burn anything off. Lower the heat and throw the sweet meat on the grill. Should I put this box on before I fire up the grill or after the warm up? Should I put in under the grates (assuming it’ll fit) or on top? I know about soaking the wood, etc, I just not sure at what point on should put the box on/in the grill.

 

[407Link]

put it in after you clean the grill and get the temp around 200-225 and soak the chips for 30mins

 

[bruker]

Just a tip. Clean your grill after you take the food off and you won't have to heat it up so high to begin with. Another tip is to remember "low(temperature) and slow(time)" when smoking meat.

 

[v-8power]

personally i dont soak the chips. because they have to dry out before producing the thin blue line.

 

[b2rich]

i use a small char-griller for my grilling. I let the temp get to 200-225. throw in the 1/2 cup of chips that have been soaking for about 30 minutes. then put my meat on direct heat. immediatly. that way the chip smoke has a chance to really absorb into the meat.
i leave the meat on the direct heat for about 5 min. each side, then move the meat over to inderect for the rest of the time to cook. At the same time i move my meat, i will add more soaked chips. about 1/2 cup. adjust my vents and let the internal temp get where its suppose to be.
I may also add a few dry mesquite chips in the middle of the cook, to give it a little more complex flavor.