Hew yeah, it really works. Sure I have had smoked meats before but this is the first time I was the one doing the smoking. So my first cook was a full Turkey which I smoked all day long and used 6 pieces of wood from my bag of Weber Pecan Wood Chunks, for Grilling and Smoking. Turns out that was too many for our liking. 6 pieces really puts a hearty flavor on that is definitely Pecan. So I tried again ……..One brisket, a chuck roast, 3 ribs, and 3 sausage later the results from my second cook were spectacular. I smoked a chuck all day and used 3 pieces from my bag of Weber Pecan Wood Chunks, for Grilling and Smoking which yielded a low and mild Pecan flavor. Next time I do an all day cook I will probably use 4 pieces for a slightly increased amount of Pecan flavor.In both cases I soak the wood chucks in water before using them. I try to keep timing in mind and I add the wood at different intervals throughout the cook, usually from about 1/2 way done to 3/4 – finish. It is okay and recommended to use the wood soaked pecan water in the smokers bath if it is going to be used.