All Wood No Charcoal Fire?

[Guest]

I've had good luck with my WSM using both briquettes and lump. I was wondering if any of you have tried the more traditional method of burning wood down to grey coals, then using it in the smoker as you would in an offset firebox type? Thanks, Jim Bob.

 

[Dale Groetsema]

I've tried it twice--neither has been successful and I think it was because I did not get it down to coals.

First time was a brisket that had such a yucky bitter taste that I tossed it out.

I also tried, just recently, cooking ribs over oak coals. I left out the water pan, kept the fire stoked down as much as possible, and experiemented with slow "grilling". Not realy happy with that result either.

I think what you really need to do is set up another grill (weber kettle?) where you keep a wood fire going. As the coals develop there, you can transfer to the WSM. At least, that is my theory I am going to try next time

Dale