[quote=“BeaverBrewer”]I used a mix of small and large chunks that were some scrap birch I had around. There was a bit of bark in there, which I think could lead to aggressive smoke (whoops). I soaked them then did a bit of a double boiler-like (but without the water) setup using two camping pots, one inside the other. I put 2 lbs of malt in the small pot and set it inside the bigger pot, on top of the chips. With the lid on the smoke accumulated, but I had to get the BBQ quite hot, so I was getting some toasting of the malt at the same time.
Next time I will try to find a way to get a foil packet of the wood more directly over the flames, go for smaller chunks, get them really smoking before adding the malt, and remove the bark. Going for oak or apple might also be a good idea.[/quote]
The challenge you face is getting the smoke wood hot enough to smolder without getting your grill (and its contents) super hot. It’s very tough with a gas grill and a lot easier with charcoal.