It went onto the BBQ at 10 AM, along with the
hickory chips. I ignore convention and do not
soak chips in water. My theory is that the
flavor compounds should be transferred from
the wood to the meat as quickly as possible,
followed by a much longer time for diffusion
of those compounds into the meat.

I put the chips onto the coals immediately
after the meat. This is BBQ, so the coals
are at one end of the chamber and the meat
is at the other. I use a rectangular small
Weber.

There is copious smoke, but I restrict airflow
through the intake and exhaust vents. I start
out hot, then reduce the airflow for a long
plateau. It only smokes for about 30 minutes,
after which I reduce the airflow. Here at three
hours, I can put my hand on the BBQ cover and
hold it here.

I'll probably let it go another hour. I'm
getting anxious to see what I'll get. All
I have so far is a little peek through the
exhaust vent holes, and it looks good.
If the coals hold out, I may go longer.