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Message: <blockquote data-quote="BuckFuller" data-source="post: 2732931" data-attributes="member: 29436"><p>Well... first thing, you do not need a bunch of "chips" or "chunks" of smoke wood. A lot of folks think that a little smoke is good... then a bunch of smoke must be better. This is simply not true in most cases. A lot of times more smoke equals bitter taste. And so many people say to soak your chips or chunks before using. Their reasoning being to prolong and produce MORE smoke... which translates to smoldering wood which has a bitter taste. Season the breast with salt, fresh cracked pepper, onion power, garlic powder, sage and a little rosemary. Just use one chunk (Hickory, Pecan or Apple) or a 1/4 cup of chips (max) in your electric bullet. Cook the breast to an internal temp of 155-160 and then let it rest before carving. Hope this helps....</p></blockquote><p></p>