Chips vs. Chunks?

Volgrill

When do you use wood chips and when to you use chunks?  Also, opinions about soaking?

QDude

Chips burn up too quickly.  Use chunks and there is no need to soak them in water.

WeberWho

Chips work good for lighter cooks such as chicken, fish, etc. that absorb smoke easily  

Chunks work for longer heavier cooks such as ribs, brisket, butt, etc that take longer to absorb heavier smoke

SmokeyPitt

It really doesn't matter which you use, but I like to use chunks for longer cooks mainly.   I like to have some chips on hand for shorter cooks so you can control how much smoke you add.  For example, if I am grilling direct I just throw a handful of chips through the grate before I put the food on.  Chips will work fine for long cooks you just have to use more of them, and it is usually more economical to go with chunks. 

Darby_Crenshaw

use either.  chips don't burst into flame  it isn't possible.  so no need to soak (whether chips or chunks).

chips won't burn up faster either.  a fist sized chunk and a fist sized handful of chips will produce the same amount of smoke.  and i'd go so far as to say that one chunk is riskier than the same amount in chip form (because the fire can move away from the chunk).

really, wood is wood, and either works.  mix them into the lump toward the middle, and up and down vertically.  gives the fire better chance to find it.

JethroVA

I use chunks because I have land with hickory, oak and maple on it that I can easily cut into chunks.  I even toss on couple of chunks on top of my weber when I'm doing a quick gasser grilling.