Masterbuilt Pro 20050412 dual

Well, seeing as how when using other charcoal grills you would typically place the wood directly in the pit with the coals, that should be fine here, too. But one thing I would suggest, and others could correct me if I'm wrong, is to use wood chunk, not chips when placing direclty into the charcoal pit. The chips, in my perception, are too small in relation to their surface area and would burn too rapidly where you would be chasing the smoke more often than using more dense chunks about the size of your fist. The chunks would probably not tend to burst into flame as quickly as chips, because of this density to surface area ratio. But, many people use pre-soaking of the chips to lessen this occurrence, You do not need to pre-soak wood chunks.