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Air-dried oak chunks bring a more noticeable smoke profile than lighter fruit woods while staying less assertive than stronger woods such as hickory or mesquite.
That middle-ground character makes oak easy to work into a wide range of charcoal cooks without making the smoke the only thing you notice.
Use a few chunks with the charcoal and adjust the amount over time based on the food and smoke level you prefer.
Simple starting point: Kamado Joe recommends beginning with two to three chunks placed below the charcoal.
