Traditionally the wood for Alabama Barbecue is hickory. Of course, you can use whatever you like, but hickory gives the chicken a nice smoky accent without overpowering flavor. For the size of the grill I am using I find that about 5 or 6 large chunks work best. Larger chunks burn longer so it provides a constant smoke. Remember, soak chips, not chunks. Since I am using large chunks I don't need to soak them in water to slow down their burn.