Holy smoke smoking!

I just have to say WOW, I just finished smoking 10 chicken breasts with mesquite smoking chips. What incredible smoky flavor, very intense to say the least. It was a little too much for direct eating, it works great when you add it to a bean dish or something more creative. I like to try new things when smoking meat, I found some cheap mesquite smoking chunks at Fry's marketplace. Wood chunks I feel work better because of their size plus it also allows you to use less charcoal. Remember one thing, have the charcoals finish heating until there is no fire before you add the wood chunks. I did have a little trouble controlling the heat this time. I took note the temperature went up to 300 degrees at first but then it went down to 250. I smoked the chicken for about 2 hours for an internal temp of 160. Im still using a standard Weber grill with a water pan underneath the grill surface. Ive found that using those cheap flimsy pans can be difficult to use because of the great possibility of spilling the water all over your coals. Until next time, happy smoking!!!!!