I have a few sticks left out in the garage right now, think split oak about 12 inches long. I have almost given up on the chipping and soaking technique I use with apple, mesquite, etc. The wood is very hard and I just split it down into smaller pieces and lay it direct on the coals in my smoker. I have won a few cook offs with it. Funny thing, swear to god, it doesn't work well with beef, is OK with pork, but kicks it with chicken.
