<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff M.:
Also, what do you guys think about cooking over wood instead of charcoal? I'd like to try some mesquite grilled steaks. Any ideas of the best way to get a controllable fire with real wood? Just let it burn down? I'm afraid if it burns down too much the pieces will be so small they'll fall down between the grates. </div></BLOCKQUOTE>
Once again great job and the rehab.
For lower and slower indirect cooking I use briquettes. I keep the top vent open and control the temps with the bottom vents.
For hot and fast grilling, I like to use a lump charcoal. I keep all vents open and sometime go without the lid. As for the small coals falling through the grill grates, I've
added a second coal grate to control it.
That's what I'm comfortable with. But I've been grilling since I was a kid, and believe me, that was a long time ago.
Do some experimenting and find what works best for you. Don't forget to post some pics of them though.
Good luck and have some fun.