My experience with culinary schools has come full circle.
After graduating from the CIA in '84, I now find myself as a chef/instructor at a NYC high school.
I have to admit that I am not so certain that going to culinary school is essential anymore.
Granted, I am a little biased here. I still...
Hey, howzit goin'?
I cook on a gas grill, but like to get that wood smoke flavor into the food.
I have wrapped wood chips in foil & set them on the burners & that worked OK.
But, do you have any suggestions as to how to achieve a more robust smoke flavo?