remember this a smoking meat forum. for those that soak chips, wood and pellets. what have you soaked them in to bring another flavor to the TBS. I was talking with a tribesman last night, and he told me that his favorite smoke was to get a large bottle of tobasco sauce, a bag of hickory chips pour the sauce on to the chips and let them soak 24 hours. then when he is ready to use them he put them around the edge of the coals are in to a foil wrap with a small hole for gas. he said he just loved that flavor. sounded interesting and thought that I would share the thought.. gaads, it will be snoped and not true.. I would imagine that beer has gotten many chips drunker then a boiled owl.. I am not sure, But I seem to recall seeing a bag of chips some time ago from tabasco made from their aging barrels.