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Quote: I soak my hickory chips in water for a hour or so, then wrap in tin foil, poke holes in the tin foil with a fork. Start that early to get it smoking, hickory flavor and smoke, no mess or hassle.

Gas for ease of use, agree about using in the wintertime and I am just not going to spend that much time outside in the winter to fiddle with a charcoal grill. That said nothing is better than a steak, marinaded chicken or cornish game hen BBQ'd on mesquite charcoal...Yum