Don't soak the chunks. Use them dry, straight from the bag.
Charcoal grills and smokers: for a quick cook, drop a chunk or two onto lit charcoal once the coals ash over. For low and slow cooks, layer the chunks into unlit lump charcoal and light a small pile in the middle so the burn moves through gradually.
Gas grills: add a couple of chunks to a charcoal tray or cast iron smoker box, set it over your hottest burner until it smoulders, then cook as usual.
Start with one or two chunks and add more on longer cooks. Aim for a thin, steady stream of smoke rather than thick clouds.
