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Thread: Anyone ever use wood only in their Weber?

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    Anyone ever use wood only in their Weber?

    Thereís an article about wood cooking in the times written by Steven raichlan. Says you can put all woodchunks in your chimney and cook in a kettle but canít close the lid otherwise gets too Smokey. Anyone ever done this?

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    TVWBB Pro BFletcher's Avatar
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    I am a fan of SR but, no, I have not done that. I might possibly consider it once but I wouldn't make a habit of doing so, given the cost of chunks.

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    TVWBB Emerald Member LMichaels's Avatar
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    I did it once (though long b4 SR was on TV), anyway I used wood chunks but dummy I am I closed the lid on my kettle. Anyway the chicken was awful. Looked realy cool. Nice mahogany colored skin but tasted like eating the inside of a fireplace. Never tried again LOL

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    TVWBB Hall of Fame Clint's Avatar
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    Chuck O does a bunch of wood-only cooks in his WSM (and Santa Maria & Acorn), not sure about his kettle but I don't see why not.

    https://tvwbb.com/member.php?27886-ChuckO

    Click on "find latest started threads" on the left side under his avatar to see how he does it.


    Quote Originally Posted by BFletcher View Post
    I am a fan of SR but, no, I have not done that. I might possibly consider it once but I wouldn't make a habit of doing so, given the cost of chunks.
    Check out the firewood suppliers near you - - many offer bbq chunks/splits for grillers & smokers where you can pick the wood type. I've only seen it advertised but haven't tried it. When I bought a cord of wood many years ago I opted for their hardwoods, so even in bulk they offered a choice..... probably the most economical way to try it, if interested. One day I plan to get my wood chunks there,,,,but I've been thinking about that for years and haven't even stopped in.
    Last edited by Clint; 07-07-2018 at 08:04 AM.
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q100 + Q100 = Q200 > Go Anywhere Gas

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    TVWBB Emerald Member Robert-R's Avatar
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    I'm moving in that direction. If cooking over a bed of coals and depending on what you are cooking, your grill grate might be about 12" above. If cooking over flames.... you may need around 30" above the splits.
    18.5 & 14.5 WSMs, 26.5 XL, 22.5 Performer, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

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    There should be a separate section for wood only cooks in wsm/ kettle.

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    I've been thinking about trying this too. I found a local "wood guy" and picked up some red oak. It's pretty big - I need to figure out how to divide it into smaller pieces. I'm thinking of trying it by banking indirect/direct rather than vertically up/down. Not sure how well it will work though...

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    When I was just starting to learn the art of BBQ and had a Char-Griller COS, I made a lot of mistakes. One of which was not understanding that the wood chunks should be used as flavor enhancers, not as the primary heat source. I ruined some quality meat and wasted a bunch of money. Since learning those lessons, I have not done any all-wood cooks, at least not on a grill of any kind (steaks over a campfire are another story entirely).
    22.5" WSM , Jumbo Joe , SS Performer , PartyQ and lots of

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    Using all wood I burn the wood down to mostly embers before I start,also not smoking just straight up grilling steaks and burgers ect never a problem,most of the time now I use my cowboy grill and push the embers to 1 side as they get some of the flame knocked down,wife has problems with lots of smoke flavor these days so I don't do as much as I once did.

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    TVWBB Pro J Hasselberger's Avatar
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    Quote Originally Posted by Brian_D View Post
    I've been thinking about trying this too. I found a local "wood guy" and picked up some red oak. It's pretty big - I need to figure out how to divide it into smaller pieces. I'm thinking of trying it by banking indirect/direct rather than vertically up/down. Not sure how well it will work though...
    I do this pretty regularly. I cut the logs into 3" chunks with a chop saw and then split them into smaller chunks with a hatchet. Works fine. Different oak woods have different densities. Down here we have post oak and live oak. The live oak is about twice as dense as post oak and really needs to be seasoned for a couple of years before you can even cut it reasonably.

    MikeCantell has good advice about wood cooking -- burn it down to embers before you put the meat on. I like using post oak or pecan to grill steaks. It gives them a "wood-grilled" flavor as opposed to a "smoked" flavor.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

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