I got my large BGE for Christmas. I cook on it every weekend. I haven't really had time to experiment a lot yet. I am still just cooking steaks and hamburgers.
I am using the BGE brand lump and the only chips I have used so far is the Jack Daniels Whisky Barrel chips for both steaks and burgers, and I have been pleased with them.
From what understand I should be using apple chips, or chunks, when cooking ribs or pork chops etc.
I am just confused in general about what chips I should be using for which food. For example when you guys do pizza, chicken, shrimp, butts, brisket, etc. do you use chips, or chunks or nothing at all?
I just don't want to make a rookie mistake and use the wrong thing. I don't know how to cook at all. I have been "grilling" for years, but that has only consisted of steaks, hamburgers, chicken, and ribs. And when I say I grilled ribs it was on a charcoal grill with no chips. Just flipped them enough to keep them from burning. We loved them though!
Now that I have my BGE and have discovered this forum I feel like a caveman that just found a bic lighter. I have really been missing out!!!!!! I want to learn how to prepare fabulous meals that my family will be proud of.
I appreciate any help you guys can give me concerning chips.
Louisville, GA - 2 Large BGE's