I have used oak, and pecan quite a bit. If you are grilling it is fine to let the wood burn down a bit prior to adding your meat. If you are smoking meats for long periods of time, you must first burn the wood down to hot coals in a separate fire box. Then add the hot coals to the smoker. Otherwise your food will be way too smoky and bitter.

Let me know how it turns out!

M80's QS8's VP150 SVS 20-39 PC-Plus Sony 60" SXRD Denon 3805