My wife and I had our four year anniversary this week. We were working so we had the family over to celebrate today with a BBQ. While the smoker was working on more jerky today (see my thread in the jerky forum) I started up the Charcoal/Red Oak combo for some Santa Maria style grilling. I put in a lot of chunks of Red Oak in and let some burn down before putting on the chicken. Both the chicken and rib eyes just got a light coating on Jockos mix (Salt, Pepper and Garlic powder). I moved the coals to the back of the bbq and added some more chunks as I went along. Once the chicken was at 170* I moved it to the top rack and started the Rib eyes. The Rib Eyes The Chicken The Salmon The whole table If you could only taste that over the internet.