I marinated it over night in an anchovy, garlic, salt, rosemary and olive oil marinade that I blended myself but you could choose what ever flavours you like best. I didn't use any wood and I'm glad I didn't as I used CPL restaurant charcoal and the meat had a good smokey flavour and a noticeable smoke ring. I did two large whole chickens a few weeks ago, one with the same marinade and one with a Thai marinade, smoked with beech and the Thai one was great but the garlic, salt, rosemary and olive oil marinade chicken was overpowered by the smoke of the beech.