Steve Petrone
TVWBB Platinum Member
Nothing new about grilling with wood. But, this is the easiest and best way I've found to make use of charcoal and get wood flavor.
A client of mine supplies me with hardwood-now I am blessed with hickory. I get 10 inch long pieces that are perhaps 2-3 inches wide and about 1 or 2 inches thick. I split staves that are about 1 inch by 1/2 inch by 10 inches long.
To start my fire,I lay three stave down flat and place the charcoal starter on the staves. By starting the fire on top of the hardwood, the hardwood turns to coals quickly, providing real wood flavor.
This is the only way I grill now. Simple. Tasty.
A client of mine supplies me with hardwood-now I am blessed with hickory. I get 10 inch long pieces that are perhaps 2-3 inches wide and about 1 or 2 inches thick. I split staves that are about 1 inch by 1/2 inch by 10 inches long.
To start my fire,I lay three stave down flat and place the charcoal starter on the staves. By starting the fire on top of the hardwood, the hardwood turns to coals quickly, providing real wood flavor.
This is the only way I grill now. Simple. Tasty.