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My Local QFC grocery (Kroger) carries Snake River Farms meats. It's awesome when they toss them into the bargain bin! Sent from my iPhone using Tapatalk

For awhile now I've been just burying the wood chunks unwrapped at spaced intervals in the bottom of the basket. Then putting the lump over the top and in between. I think the smoke I've gotten from that has been pretty clean. Often, I can't really even see much of the smoke. I had wanted to see if the foil approach improved much so I tried wrapping the chunks in a foil pouch for my recent beef short rib smoke, with two holes poked in the foil aimed down at the fire. I thought this method worked well also, but having been the first time doing it (and in a bit of a rush), I put my meat on before the initial onset of white smoke. It was brief though and cleared up to a nice smelling blue smoke. I'll need to try it more to see if it's worth it but for the first time doing it, I didn't notice much difference. Either method seems to work pretty good to me. I can tell you what though, my first time smoking a pork butt on my PK360 before I got my KK I did not know what I was doing. I white smoked the hell out of that pork butt for hours and it was nasty. I probably shortened my life by 10 years by eating that stuff. Each time I ate it, it went right through me 😬