IMMERSE: Soak the wood chips for 30 minutes and drain before using. Allow about 1 cup of chips for every 10 minutes of anticipated cooking time. (Wally Skalij / LAT)
SPARK: Put newspaper in the bottom section of a chimney and coals on top. Light the paper and in 20 minutes the coals will be ready for cooking. (Wally Skalij / LAT)
SPREAD: Lift the chimney and distribute the coals. For steaks, chops and roasts, pile them against one side of the grill; for quick- cooking, spread evenly. (Wally Skalij / LAT)
MIX IN: When the coals are glowing and covered in white ash, add the chips. When the chips flare up and smoke, youre ready to cook. (Wally Skalij / LAT)
