I tried grilling chicken thighs using only wood (Australian Pine). Australian Pine is in fact an oak not a pine, by the way. The favor came out metaliic tasting...too much smoke? Temp was around 240 degree for about 1 hour. The meat was perfect just the taste was very bitter and metallic tatsing. This wasn't a new grill either been cooking on this thing for about 6 months. My guess is when cooking with wood have an open flame? Closing the lid traps that thick smoke in and ruins the favor.