I'm convinced that this is the way to go. Those who toast their chips are missing the mark. I hand charred a few chips with a propane torch and put them in a jar of hooch. After a couple of months it actually is beginning to smell like bourbon. Gonna let it age some more before trying it but I have never before gotten a clear bourbon smell using toasted chips. I just hand charred another handful and put them in a quart jar of hooch but what I really want to do is char them in bulk. They're too small to put on the grill and I figure they have to come in contact with the flame to properly char. by hand I make sure the entire chip is charred and there is no wood showing. How can I accomplish this better than one chip at a time?

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I use the oak sticks the Brewhaus sells and char the whole backside. Afterwards I split them very easly with the grain of the wood about half and inch strips then use a pair of diagonal wire cutters to cut the strips about 1 inch in length.
Hope this helps!
Cheers,
TS"