To start, I have a propane grill so tossing herbs on hot coals is out. I use an iron smoker box for wood chips.
I tried herbs for the first time without any guidance. I soaked rosemary with oak chips about an hour for steak night. While the aroma of the rosemary was intoxicating, it was well over with by the time the oak was ready.
Should I use only my fresh herbs? Can you use dried if they've been soaked? Do I have to toss them directly on the grill just moments before grilling? So many questions. Help!