I'm a year round griller, I always shovel out a path to my gas grill. Over the last few years I have been putting a few of those smaller branch size pieces and kindling size pieces in just to give a little smoke smell (more in the air and me then the food). I have wanted a smoker for a long time but my dilemma is patients (which is why I got a gas grill and not a charcoal grill though I'd rather have the taste of a charcoal). I know the best thing comes to those that wait but when it comes to food for me, ain't nobody got time for that. Most of the videos and people I know who smoke use the small nuggets mixed with charcoal. I hate to spend money on a smoker just to have my ADHD kick in and never use it. I've seen people use the cheap Weber charcoal grills again with mixed wood and charcoal but what about just using a supercedar and those cut offs or odd ball chunks which I seem to have a bunch of? Though it would be more grilling temperatures instead of smoking would it be of any value (smoky flavor wise) or nothing more then the fun of grilling with wood and fire? Is there any reason not to use the cut offs and chunks instead of briquette size?