Grilling with wood

[19147]

I ordered some Mali Lump from Shoprite on Snyder. It came in today. They ordered a pallet so there is more there. It should be right up front. It comes out to around $12.50 for a 20lb bag.

Review of Mali Gourmet Lump Charcoal (US) -- Naked Whiz Ceramic Charcoal Cooking

[johnnie]

I use wood with lump charcoal (not briquettes that require lighter fluid) when I smoke meats, but I've never used just wood. I do plan on it, but I'm new to smoking and plan to take it one weekend at a time. Big brisket this weekend.
Anyone have any fine dry rub recipes? I've only smoked vinegar based pork thus far.

Rub Recipe: Meathead's Memphis Dust

I mostly do ribs and this is a great rub. They have a separate one for brisket as well.

[boognish]

I ordered some Mali Lump from Shoprite on Snyder. It came in today. They ordered a pallet so there is more there. It should be right up front. It comes out to around $12.50 for a 20lb bag.

Review of Mali Gourmet Lump Charcoal (US) -- Naked Whiz Ceramic Charcoal Cooking

Good stuff. If I had a BGE, I'd buy the rest of the pallet.

[tc08105]

Trader Joe's all wood charcoal is all I use. Supplemented with oak, cherry or hickory chunks of wood. The best of both worlds and zero waste.

[grillmo]

I grill with seasoned hardwood all the time. It’s the only way to go! Outdoors in the summer....indoors in my fireplace in the winter. Grilling with wood ads a wonderful flavor profile... not able to be achieved with gas or charcoal, not even lump wood coal. Seasoned hardwood still contains about 20% moisture, which when burned ads great aromas to your meets and vegis. I use oak and hickory for beef and pork, and apple-wood for chicken and fish. I found this great grilling stand on line, that allows you to cook pretty much anything in an open fire. It even has a rotisserie! Here is the link if you want to check it out… myfiregrill.com
Let me know how grilling with wood works for you! The kind of food you cook… the kind of wood you burn…. and the kind of beer your drink….. while slaving over a hot fire!

[AsYouWere]

I grill with seasoned hardwood all the time. It’s the only way to go! Outdoors in the summer....indoors in my fireplace in the winter. Grilling with wood ads a wonderful flavor profile... not able to be achieved with gas or charcoal, not even lump wood coal. Seasoned hardwood still contains about 20% moisture, which when burned ads great aromas to your meets and vegis. I use oak and hickory for beef and pork, and apple-wood for chicken and fish.

There's a fairly remote campsite at a local state park we enjoy visiting if in the area, and I noticed that most of the trees and branches laying around were hickory which makes it hard for me to actually go in a store and pay for it. Now's the perfect time of year to get over there and load up being careful not to pick out branches that have been laying too long.
For years I've burned maple from the trees in back to cook, and have melted more than one grill doing it lol.

[wilsonmarriot]

Grilling is the the technique in which everyone has to master the art and give its 100% and that needs to appreciated as well.So it needs very precise work and working n wood grilling with the like of charcoal and other stuffs needs much of a practice but i guess it is achievable.