I think its probably good advice to store chips in a breathable bag away from moisture, but as I was splitting some peach yesterday, a thought occurred to me. There was moss and lichens on the bark of the tree I was splitting, and probably many different forms of mold and mildew I couldn't see, and humans have been cooking with this type of wood since we were cavemen. We started cooking and smoking our meats because we figured it out that it killed all of the bugs, bacteria, molds and mildew that made us sick when we ate raw meat. It's probably why we developed a taste for smoked meats. I've never thought any of my smoked meats tasted moldy or mildewy, and I wondered, since the wood is burned, along with any mold or mildew, does it really matter all that much? Has anybody ever used wood chips that got a little moldy because they were stored in a plastic bag instead of burlap? Did it taste bad? 'Just wondering.