Hickory is the most commonly used wood for smoking. It is best known for smoking pork because of it's traditional, smoky flavor, but it also pairs well with poultry, beef and other proteins. Add Chunks to charcoal to add a little wood smoke flavor. But to get that authentic, smokehouse flavor, try using chunks as your fuel source. - Kiln-dried, ""fist size"" chunks - Sweet and strong heavy bacon flavor - Great for poultry, pork, ham, beef and sausage - 100 percent natural - Cooking chunks are used primarily as a fuel instead of charcoal - Ready to cook within 18-20 minutes - Can also be used in addition to charcoal for wood smoke flavor