Try smoking a couple of wood chunks on top of your coals or inside your burn box when you start. Smoking meat such as brisket, pork shoulder, chicken wings, or turkey using them is an excellent way to get quality results. For Open Fire Cooking We love adding chunks when I cook over open fire to create heat and flavour. Use wood chunks once the fire has settled down to create clean smoke for your food. Add a few chunks to the coals while cooking and you have a hickory/oak/apple smoked hanging lamb leg or rotisserie chicken. You can add flavour to your meat by grilling it with chips or chunks. For it to be done right, patience and time are required. With time, you will learn how many chunks you need to achieve your desired flavour profile. When you use our Whiskey wood chunks for smoking, your BBQ or Smokin’ food gets a decent smoky flavour with Whiskey aromas. Among the foods that oak wood complements are red meats, meaty fish such as tuna steaks, and hearty vegetables.