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How do you add wood chips (for smoke) to a gas grill?

The cover has a well on top for adding butter onto the popcorn. Does anyone know WHEN during the popping process the butter should be put into the well and in what FORM (chunks, melted...)?

Hey, all you stir-fryers out there. I would appreciate your thoughts/experience on the pros/con of cooking in a stainless steel wok vs. a carbon steel wok.

I am looking for tasty ways to fix dried soy beans, in side dishes, in casseroles and especially as a big ol' pot of beans. Any suggestions will be appreciated.

I need Owner's Manual for a Rival Kitchen Pro Breadmaker, model# K6725. Any help will be greatly appreciated.

I now have Mom's old, large cast iron skillet with a concave bottom. Oil tends to run toward the middle of the skillet. Does anyone know how to flatten the bottom without going to a blacksmith? I would like to use it for more that baking cornbread:)

Does anyone have experience/opinions with the Chicago Cutlery Insignia series of knives they would share with me? My old Chicago Cutlery has served my purposes well and I am considering adding an Insigna Santoku. I don't require fine German or Japanese steel for my purposes.

I want to refurbish the wooden handles on my kitchen cutlery. I have read that I should use a "food grade" oil (not salad oil, cooking oil, ...). Else where I read to use Danish wood oil, Rosewood oil or Teak oil. Any recommendations??? Oil and/or something else??? I plan to sand them first then...