Olive Wood Smokin’ Chunks
It's all about the flavour 
5L Bags
4-10cm chunks
Smoke fish, ham, pork, turkey, chicken & veg
 
Cooking with Olive Wood Smokin’ Chunks - Charcoal Grill
The Indirect Grilling Process
To each mound of lit charcoal, add 2 to 3 chunks (4 to 6 in total).   Once the smoke stops flowing, replenish as needed. 
When Direct Grilling
On top of the coals, place 2 to 3 chunks of meat and direct grill.
How to Direct Grill Over a Wood Fire
As you would with charcoal, fill your chimney starter with wood chunks and light them.  After the embers turn orange, pour them over the bottom of the grill.   When the grate is inserted, you are grilling directly over wood.It is important to note that wood burns faster than charcoal, so you may want to light a second chimney of wood chunks to burn faster.  If you direct grill over wood, your food will become unbearably smoky if your grill is closed.