The Indirect Grilling Process: To each mound of lit charcoal, add 2 to 3 chunks (4 to 6 in total). Once the smoke stops flowing, replenish as needed. When Direct Grilling: On top of the coals, place 2 to 3 chunks of meat and direct grill. How to Direct Grill Over a Wood Fire: As you would with charcoal, fill your chimney starter with wood chunks and light them. After the embers turn orange, pour them over the bottom of the grill. When the grate is inserted, you are grilling directly over wood. It is important to note that wood burns faster than charcoal, so you may want to light a second chimney of wood chunks to burn faster. If you direct grill over wood, your food will become unbearably smoky if your grill is closed. One of our favourites is olive wood. The flavour isn’t overpowering and goes well with white meats. Suitable for beef, pork, and poultry, it has a mild flavour. For something a little different, make a pizza using olive wood in the wood oven for a true Mediterranean taste. A kettle BBQ, Kamado cooker, or bullet smoker are the best places to use chunks.