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  1. Preheat the grill on high for 10–15 mins.

  2. Lift the grates.

  3. Place 1–2 wood chunks directly over a lit burner, ideally on the heat deflector or flavour bars.

  4. Close the lid.

  5. Wait until you see steady smoke (usually 5–10 mins).

  6. Turn the burner under the food to low or off and cook using indirect heat.

That’s it. No foil. No soaking. Just clean dry chunks.

⚠️ Don’t soak chunks. That only delays combustion and gives you steam instead of proper smoke.
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