Great product. On my first purchase here I bought both the sticks and the chips but have decided the chips are more practical. For the jerk marinade I use the Jerk recipe found on the Serious Eats website. Marinate 24 hours, drain marinade and use wood chips that have been soaking in water for a couple of hours. I smoke the bone in chicken thighs for about 30 to 35 minutes at 200 to 210 in a smoker. This gets them completely infused with the pimento wood smoke flavor but leaves them a bit underdone so that they can be finished on a charcoal grill to get a nice crisp golden brown finish. My extended family by marriage is all Jamaican, and all of them swear that my jerk chicken is the best they've ever had.