Ok, HD had a sale on wood chips, and I took advantage. Got some Hickory, Mesquite and Apple. The hickory/mesquite I use for meats, already, but I wanted to age some SF in apple to see how the combo would be. The bag with the Apple wood has a lot of huge chunk, and not so much small chunks/flakes. Logic would tell me that I need to sort them by size and then toast.

Or, should I take a hatchet and work those chunks smaller?

Now, onto toasting - I read what was here about toasting the chips, I've a fairly new, decent gas/charcoal grill(Seperate sides), however, being a meat lover, my gas side is already fairly well "seasoned", and I read toasting them on the open grate could impart that "seasoning" smell to the chips. The charcoal side has yet to be used except for passover smoke that is built into the design in the covers. My gut is to get some charcoal briquets, and use the charcoal side to toast the chips.

Using Mr. Barleycorn/Bushy's toasting thread as a guide - does Apple wood toast about the same, do I char some, etc?