Ribeyes over Hickory Chunks and Charcoal (no pron)

After reading a thread here earlier about someone using wood in their kettle, I decided to sorta give that a try tonight with some ribeyes. I took about 12 or 14 chunks of hickory and spread them out on my OTG charcoal grate and then dumped in about 3/4 of a lit chimney of kingsford blue. I left the cover off and let the Hickory chunks burn for 20 minutes or so. Then I covered it for another 10 minutes or so and let my cast iron grates get really hot and then tossed on my ribeyes...

The flavor was really nice. They had a nice Hickory flavor and aroma that was not overpowering at all...

Saiko said:

Oh, and by the way, go Georgia Tech! :-D

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I was happier that Clemson beat Florida State

I did the same thing tonight with some hamburgers and the GF said they were too smokey... mine was pretty good but since hers was on the grill twice as long as mine it might have taken on too much smoke...