BBQ Wood Tips- 1)NEVER use pine, cedar, poison oak, oleander, treated wood, or worse. 2)NO GREEN WOOD makes good smoke flavor. 3)Use less to begin. Avoid overpowering the meat's flavor. 4)Be timely. Good smoking wood over too long a time makes bad flavor and tough meat surface. 5)Soak your wood at least 1-2 hours in advance. Flaming wood is not the goal. 6)Protect wood chips with a foil pouch that has a few small holes, or a smoker box. 7)Based on fuel type, you might need to position chunks or planks to avoid flames. 8)Yes, you CAN have too much smoke. Less is more.