Many sources recommend Grill of "pellets" from, many also from wood chips. This has so far not bother me, I have now tested the chunks - without letting them swim for hours in water, simply with the natural charcoal to and already had the exiting smells fabulously ... were the ribs about 3.5 hours in Weber and two pieces of wood the size of a tennis ball each have a delicate flavor and a smoke ring created, I so not yet known. I am excited and will also test the other chunks and further from other forest dream.
