I seem to remember the hickory chunks that came with the smoker varied in size, so you'll have to weigh them to see what you have left. It would probably be enough for brisket if that's what you have on hand, and you don't want to buy wood from a big box store, or wait for an order from smokinlicious. These smokers don't require "special" wood. I've used Weber chunks with decent success. If using big box or Weber chunks, I would wrap foil around the bottom and sides of the wood chunk, about two-thirds of the way up, leaving the top third open, and had no problem with combustion. It's just that higher quality wood does make a difference in the quality of the smoke and flavor. If ordering from smokinlicious, order the double-filet. I ordered the 3 wood variety, choosing cherry, hickory and maple. They will also throw in a couple samples if you ask. I got samples of red oak and ash. You definitely want to use a water pan for beef and pork. Not for poultry though. I use a disposable aluminum bread pan. Place it on the floor of the smoker, right up against the wood box. I bend the lip of the disposable pan up on that side, so I get it snugged up nice. You can use apple juice or other flavorful liquid, but water is fine. I'm not convinced a flavored liquid really makes much difference.