Only use quality seasoned hard woods. If you live in the western provinces for example, we suggest local woods such as apple and maple. Or go to your local BBQ store and buy the available wood chunks. You may also you any name brand pellets for smoke and flavour. Remember the wood smoke is a seasoning and don’t use too much. Too much smoke will make your food taste bitter. A small chunk or two in the palm of your hand is plenty. We feel there is no need add any wood or pellets during your cook or you will risk some deep changes in your flavour with dirty smoke which will affect your sought after barbecue flavour.