How to grill with Wood Chunks?
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- Опубликовано: 30 сен 2024
- Ever wonder how to use wood chunks to get that authentic barbecue flavor? Brad is showing you exactly how it's done with this guide to smoking with wood chunks - he's covering how to smoke using wood chunks for the best flavor you can possibly get!
Good video ,lots of good information . When I watched the video , patience was the first word that came to mind. The way you waited till the coals where ready and the way you waited till the hickory chunk had burned as give off clean smoke.
I have a Primo XL smoker. I use lump charcoal for longer cooks. One tip I got from one of the Primo how do video's was wrapping your wood chunk in Aluminum foil and punch some holes in the foil . I place the chunks on top of the charcoal near where I lite the charcoal. The foil gives a slower release of clean smoke.
Is it ok to skip the charcoal and use a few wood chunks to get a nice open flame grill or is that not a good idea
have you found the answer to this yet cause i want to do the same
@@zachnoetzold3164 oh yeah definitely. Works like a charm
I didn't use charcoal. Straight wood. Pecan, mesquite, oak apple. Foods are never "bitter". Actually has a great taste. No chemicals and ppl love it. Food sells. I start with real wood not charcoal lumps and add as go.
@@GeorgeTropicana You are amazing for replying a whole year later
Great video. What if you have to add more wood mid cook? Do you keep the lid off to allow the dirty smoke to evaporate?
did you ever get a reply?as this is a good question
How about for Weber Smokey Mountain. Chunks under charcoal in the minion method?
I have the same Weber grill and absolutely love it! Thanks for the great tips
Is it ok to continue to use chunks instead of briquettes when the charcoal starts to go out?
Absolutely, just be aware that it will add additional smoke flavor.
You explain this so well... Thank you for taking your time in explaining and great details. Your videos are a tremendous help. 🙏 ❤
Hi Brad, I’d like to keep my fire down to 200-225. Could I just put 6 brickets into the kettle and then 2 3 chunks of hickory? I just wonder if 6 is enough
I would think that would work
Thanks man! It did ;) fire was a little lower 180-200 but that works for me as I had flanked and really didn’t want to risk over cooking it on the smoke. Spent a good hour in there before searing
First, thank you! I've been adding the meat as soon as the wood ignites.
Secondly, where did you get that flannel? That thing is nice! Lol
Can I use these in a offset smoker?
Yes!
Cheers 🍻
If I don't like much smoke flavor I use a pellet grill
I’m gonna try to do this with wood only, no charcoal. Any tips?
What about using whole woods
What if you need to replace the piece of wood?
what if the bark is still on?
Thanks, Brad! I just subsribed to Western and to your channel, too. Very helpful video.
Awesome, thank you!
Very helpful thank you!
Hay thanks!
I’ve seen people put water in a pan while cooking with charcoal and wood chunks I was wondering if that’s important
You can do that to add moisture to your food. Personally, I'd rather baste or spritz with a layer of flavor.
@@ChilesandSmokeit can also help some with temp control. The water will/can decrease the temp by a few degrees, with a pan.
I don't know if it's the right thing to do but I do it the last thing I want is a dry piece of meat
Water pan it’s perfect! You will have a moist food 😊
Great video my brother, ps u look like a uni bomber
Which brands is best, i am new to this 😅
I mean, we may be biased, but we'd vote for Western Wood