A few notes, and then a question today. First of all, thanks to the BGE forum for saving the day on Sunday. I bbq'd Saturday night, a mixed grill of wings, 3 kinds of sausage, pork loin chops and ribeye steaks. I got the Egg nice and hot for the steaks, which were the last item on the grill, and then shut it down. Since it was -20 celsius (-5 or 6F? I forget), some condensation must have built up on the cooling down, and, yup, you guessed it, the Egg was frozen shut when I went to cook for more company on Sunday. Thankfully, you guys had been talking on the forum recently of just this very thing, and I [p]calmly dropped a firestarter through the chimney opening and worked it[p]down to the remaining coals where it caught enough to get to 200[p] degrees; enough to free the lid. Thanks to whomever posted that idea (TimM?). Also, mentioned the forum and great advise there to my wife, plus the upcoming Eggfest. To my surprise, she thought it would be great if we could make it down! We're starting to saving our coins (remember, here is Canada we have 1 and 2 dollar coins, so it adds up fast!). If we are looking good when the registration deadline comes along we will make the Eggfest an International event. A visit to the Mapquest site tells us it's 525 miles and 11 and a half hours away. Just right for an extended weekend!! [p]Now, my question: I've only used wood chips for smoking, but most of you use wood chunks. Our local paper has classifieds under 'firewood' for apple and cherry etc (I like apple wood), but my question is, is this suitable for cooking with if I chopped it into chunks? Should I ask if wood is 'organic'? I can't imagine using something that's been sprayed, for example. I hate paying $4.99 for a little bag of chips. I think chunks would give a more even, subtle flavor that the quick smoke blast that soaked chips seem to. Any feedback?