I got Applewood chips and charcoal to grill w/ this recipe how can I use wood chips to smoke/grill the meat?

Grilled Chicken with Basil Dressing

Ingredients

2/3 cup extra-virgin olive oil

3 tablespoons plus 1/4 cup fresh lemon juice

1 1/2 teaspoons fennel seeds, coarsely crushed

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

6 boneless skinless chicken breasts

1 cup lightly packed fresh basil leaves

1 large clove garlic

1 teaspoon grated lemon zest

Directions

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.



Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.



Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.



Grilled Flank Steak with Balsamic Glaze

Ingredients

Cooking spray

2 tablespoons triple peppercorns (recommended: peppercorn melange)

1 flank steak, about 1 1/4 pounds

Salt

2 teaspoons garlic flakes

4 slices bacon, diced

1/2 cup balsamic vinegar

1/2 cup reduced-sodium beef broth

2 teaspoons cornstarch

2 tablespoons chopped fresh parsley leaves

Directions

Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.



Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.



While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley



Do I need to soak the wood? Any advice is appreciatedI got Applewood chips and charcoal to grill w/ this recipe how can I use wood chips to smoke/grill the meat?
Soak the wood chips in warm water for at least 1 hour (2 - 3 is better). Then drain and place chips in smoker or old metal pie plate over coals/lava rocks and under meat. Check occasionally to see that chips are smoking, not burning. Add small amounts of water as necessary.

Yummy sounding recipes, good eating.I got Applewood chips and charcoal to grill w/ this recipe how can I use wood chips to smoke/grill the meat?
soak the chips. But instead of putting them on a pie plate wrap them in a single layer of tin foil and poke it full of holes on the top side. This will prevent a flare up. Fruitwood chips are good. But personally like alder better.
As a meat smoker with lots of experience i can tell you soaking the chips does not help the smoking process it only adds steam to the mix. when grilling with briquettes or natural charcoal form a pouch with 3 layers of alluminum foil and tightly wrap the wood chips in the foil. punch 2 to 3 holes in the foil and set the packet on the hot briquettes. you should get some smoke in about 3 to 5 minutes. you will have enough smoke to last about 30 to 45 minutes or longer, depending on how hot your charcoal is. I never soak my chips when i use chips its not needed.