Originally Posted by RPCookin
The trouble is that I have a hard time getting the chips to smoke properly with the burner on any setting but high, and that makes it necessary to keep the lid open slightly. I did a couple of whole pork shoulder butts during the summer this year, and they did fabulously, slow barbecued for 8 hours on my gas grill.
RP, I just looked at your first post and here's how I do it; One layer of foil, dry chips, a few SMALL slits in the foil for air. Not too many slits or your chips will burn up right away.
I smoke using my gasser (inbetween using my WSM) and have no problem getting the chips to smolder with the burner on low. I'll bet all that foil is insulating your chips somewhat, plus you said you wet them, too.