I've used a lot of wood in grilling, but not bought hickory chips. On impulse I grabbed a small bag (a little smaller than a pack of 4 rolls of TP.)
I would like to hear your experiences with how long you soak them, and then how long they last in the grill. Do they function as a heat source or just as a flavor/smoke source? Do you wait until you have coals ready to cook before adding them? How much do you use?
Our grill is barrel-shaped, charcoal. The pan that holds the fire is about 14" x 28".