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Is it possible to use just oak to smoke in a WSM instead of briquettes?

Thanks for all the comments, I realize it sounds like a simple question, but I thought there was something about just plain aged wood that was bad, like volatiles coming out or something. But the past weekend I'd been using it and it was really nice and fairly easy to maintain, even though the...

Wonder why it isn't more common? Do splits catch quicker than chunk? This is what I've been cooking on lately:

Is there any reason I can't use wood from the grocery store intended for burning in the fireplace (after cut up into chunks) for high heat grilling?

Just a follow-up. Wow, what a difference! My Q is actually a pretty serious machine. Got a thermometer installed and getting to 600 is pretty easy and once a pound of burgers was on and lid closed recovery is fast too. Thanks Bill!

Got it, thanks, I understand what I wrote was incorrect.

I didn't have more than a feeling it was underpowered, so this morning, I replaced the regulator (for some reason I had an extra) and installed a thermometer in the dome (the cap drills pretty easily) and it seems ok. After 10-15 minutes, it's around 600+. I guess that's good enough for a...

Thanks Bill. I've always used a 20 lber, I'm lookng forward to trying this. I'm thinking some nice flank steak on Sunday will be a perfect test run. Keep you posted!

Brilliant and innovative, nice job!

I have one of the Weber Q gas grills. It's pretty weak on the heat output. Needs lots of time to warm up never gets ripping though. I love some things about it, good cast iron grate, etc. Does anyone think I could swap out the "element" in the bottom with something else to deliver more gas?

Thanks Steve, what a deal. I'll be stocking up on my next trip.

Stubbs worked well in my high temp application, but I'm definitely going to grab some TJ/Rancher. How do you know TJ is the same as Rancher? That's pretty interesting.

Shaun, got a couple bags of Stubbs, about $8 for 15 lbs. Pete, thanks, any reason to got to Trader Joe's. I saw that stuff last year and the guy at the register said customers raved about it. Great price too! The reason I needed low ash is for this thing: I call it the Firedome. It burns...

Cool, think I've seen them around, thanks! ****, can't find Rancher in Columbus, OH. I checked Naked Whiz and there's no info on Stubbs. Anyone know what the residual ash on Stubbs is?

I like lump, but I like the even burn of briquettes (don't like the massive amount of smothering residue though). Anyone have a favorite briquette that's almost like lump? Thanks.

Hey Ray, The lower cut, parallel to the flange, is 12". This was cut to accommodate the peel. So but that first and make the cut so you can get a peel comfortably in and out. Then I just tapered by eye a few inches from the handle. The opening was intended to be just big enough to get the...

The base is from a neighbor's trashed chiminea. Got lucky on that. Most of this is on my food site webercam.com, the base is modified too. I took out about a 6" diameter hole. Assembly then as follows: -lower grate goes in, -a square of bricks go in the center to prevent fuel from getting...

Thanks for the kind words all, it's been a blast of a project. I'm going to cut a final mod and then it's time for a big pizza party. I got a couple lids donated from friends. I feared I'd catch crap for cutting up a classic kettle.

Sorry for desecrating the famous kettle, but I chopped up the lid to make flatbreads and pizza on. Here's my latest vid. http://www.youtube.com/watch?v=tb4ltcdRvZE It's a pretty cool rig.

Hey all. I don't mean anything by this but to defend my very crude design. Gary's link is a nice looking mod, but still doesn't get to the problem of a pizza on a grill. The challenge is uniform cooking - top and bottom at the same time. Every time that lid comes off, the volume above the...