>>>If you do, make sure they're damp throughout, not just the outside. That means soaking them for a while. This is really meant for smoking. Works fine for flavouring steaks if you don't use too much, but is great with ribs.
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>>I've only been grilling for about a year now. I finally got past the point where I burn everything... so now I am going to actually try new things.
>
>Down nice and low, next to the heat/fire for the 1st few minutes to sear and seal in the essence, then take it up higher for a few more turns, then higher up still to cook through but not burn.
>
>Of course you need a BBQ with height settings for your grid.
>
>BTW, for dessert, a split banana, with slices of refrigerated Mars Bar inside, and wrapped in alu foil (and stuck on the barbie, of course). - E poi mori!

What's that about dead peas? ;)