The chip and roll is a shot played from close to the green. It is a low, rolling shot.
A rule of thumb is that the ball will fly one-third of the distance and roll the remaining two-thirds. The ball should land on the green. Therefore you must have enough green to allow for the formula to work.
A chip shot can be played with any club, but I prefer the pitching wedge. The reason for this is that the ball should be played back in the stance, even with the back foot. Moving the ball back like this takes loft off the club thereby turning the wedge into a 7-iron or so.
Many golfers chip with a 6- or 7-iron and move the ball back in the stance, turning into a 3- or 4-iron. The problem with this is that the golfer will then try to hit the ball up by adding loft to the club during the swing. This creates excessive wrist motion leading to inconsistent chipping.
An excellent practice routine for this shot is to place a tee on the green where you would like the ball to land and use it as a target.
Select a pitching wedge.
Place the ball back in the stance even with the big toe.
Feet closer together than for a full shot.
Stance open (line across toes to the left of the target).
Hands even with the inside of the left thigh (shaft tilted slightly).
Weight leaning to left (70 percent).
Swing the club back and forward equal distance.
Use arms and shoulders, no conscious wrist action.
Club head should be in line with or slightly behind the line of the left arm at the finish position.
Feel a slight downward blow, do not try to hit the ball up, allow the loft on the club to get the ball airborne.
Terry Gingell is the PGA Director of Instruction at Eagle Valley Golf Club and can be reached at 887-7174.