it's that time of year again (almost), anyone have opinions on grilling with wood?
10 Easy Ways to Master the Grill | Food & Wine1. Grill over wood
Forget about the gas-versus-charcoal debate: Wood is the only fuel that adds real flavor to food. If possible, use whole hardwood logs in a wood-burning grill. The next best option is to burn hardwood chunks in a regular grill. (Light them in a chimney starter as you would charcoal.) As a last resort, toss some wood chips onto the coals of your charcoal grill—you use hardwood charcoal, right?—or in the smoker box of your gas grill just before you begin grilling.
anyone know the ins and outs of grilling with wood (probably chunks for city folk), lump charcoal, and briquettes? feel free to throw in bbq advice as well. specific applications I'd like to use this year are
steak over mesquite, pork chops over maple