Ken Hendrix
New member
Anybody using wood chunks from a specialty supplier such as Smokinlicous, Maine Grilling Woods, Carolina Cook, etc.? If so how many chunks is typically needed in an 18" SMC? All I have ever used in the Weber is a couple of chunks from the big box stores and Im curious if it is the same for specialty woods as well since they are typically different in terms of how they are cut and moisture content.