how much wood chips to use

Answer 1

Okay Ron, how about a second opinion.  First off, there's nothing wrong with using chips, I've been using them for years.  To say that the smoke from them is "acrid" is simply not true.  The determining factor for me is that I may use chips for shorter smokings and chunks for longer smokings and for no other reason than the chunks last longer.  Pick out any pieces that are mostly bark as it can alter the flavor of the smoke.  Do soak your chips or chunks in water, fruit juice, whatever you want.  I like to soak them till they no longer float so they give a good slow smoldering smoke.  

First get your burning charcoal in the smoker, ashed over, and your smoker up to operating temperature.  Then, start small, add some wood chips or chunks.  Start with no more than a cup and give it time to see how much smoke it puts out.  You should see little wispy trails of bluish gray smoke coming from the smoker.  Any more than that and you're going to be eating roast barn door flavored food.  Remember, just wispy trails of smoke is what you want.  Then add your meat to the smoker.  When you need to add chips to keep the wispy smoke going, just add a small handful at a time, you can always add more.  

Get in the habit of keeping a smoking/grilling journal.  Just a little notebook where you jot down what you cooked, what temp for how long, how much chips/chunks you used, and what the end result was.  That will help you get a handle on what works for you and your particular smoker to make the food like you like it.

Happy smoking!
Bryan in Knoxville