Smoke On!

Smoke On! Start by soaking hardwood chips in water for at least 2 hours. Use a disposable aluminum pan as your drip pan (it can be up to half the size of your grill) and fill half-way with water. Place it under the grill on one side. The coals go on the other side, or if using gas, light the burners on the side without the drip pan. Place your soaked chips directly on the coals or if using gas, then wrap in foil and poke some holes into the foil pouch, then place on top of the burner(s). Wrap your prepared meat or veggies into aluminum foil and then place on the grill above the drip pan. Close the lid and smoke away. Check on it at least every 90 minutes, adding coals or chips as needed. Keep the temperature low about 200 – 250 degrees, and keep the lid closed. For tri-tip smoke up to 6 hours!