Usage of instructions:cooking with chunks: to retain the nature flavor, we recommend building your a lighter liquid vabit. instead, use a solid fire starter. stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow time for the wood to cook down. close the vents and lid. wait one minute for flames to subside, then open lid and spread chunks evenly. place food on the grill and close the lid. cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.use with kingsford charcoal: light the kingsford coal using your preferred method. several minutes provoking, add 3-5 dry chunks on a standard grill. add more for rockers. continue to add chunks every 20-30 minutes during process to infuse that great smoke flavor. - directions: cooking with chunks: to retain the nature flavor, we recommend building your a lighter liquid vabit. instead, use a solid fire starter. stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow time for the wood to cook down. close the vents and lid. wait one minute for flames to subside, then open lid and spread chunks evenly. place food on the grill and close the lid. cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.use with kingsford charcoal: light the kingsford coal using your preferred method. several minutes provoking, add 3-5 dry chunks on a standard grill. add more for rockers. continue to add chunks every 20-30 minutes during process to infuse that great smoke flavor.

Usage of instructions:cooking with chunks: to retain the nature flavor, we recommend building your a lighter liquid vabit. instead, use a solid fire starter. stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow time for the wood to cook down. close the vents and lid. wait one minute for flames to subside, then open lid and spread chunks evenly. place food on the grill and close the lid. cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.use with kingsford charcoal: light the kingsford coal using your preferred method. several minutes provoking, add 3-5 dry chunks on a standard grill. add more for rockers. continue to add chunks every 20-30 minutes during process to infuse that great smoke flavor. - directions: cooking with chunks: to retain the nature flavor, we recommend building your a lighter liquid vabit. instead, use a solid fire starter. stack dry cooking chunks in a pyramid on top of a solid fire starter leaving an edge exposed. then light the fire starter. let the chunks burn for approximately 15 to 20 minutes with lid and all vents open. for a milder flavor, allow time for the wood to cook down. close the vents and lid. wait one minute for flames to subside, then open lid and spread chunks evenly. place food on the grill and close the lid. cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.use with kingsford charcoal: light the kingsford coal using your preferred method. several minutes provoking, add 3-5 dry chunks on a standard grill. add more for rockers. continue to add chunks every 20-30 minutes during process to infuse that great smoke flavor.