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July 10, 2006



You soak the chips so there is more smoke for a longer time. Dry chips smoke just as much (if not more) but burn off quicker. So it's an issue of quantity not quality.


Good point. I think that is true for chips, which are smaller and so have a greater wood to water ratio, but I've not found it to be true for chunks, which is what I prefer.

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    Fish sauce, lime juice, and sugar. The other holy trinity in Thai cooking, this one of seasoning. Comes up again and again.
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