How To Use Wood Chips On A Charcoal Grill
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- Опубликовано: 27 фев 2019
- Hey Guys, today we're going to talk about how to use wood chips on a charcoal grill. Experienced BBQers know that on charcoal grills and smokers you typically use wood chunks to get your smokey flavor. However Today I'm going to show you how to use wood chips on a charcoal grill to enhance a week night steak dinner. This is super easy and will take your next steak, or burger, to the next level. To pull this off all we need to do is get our grill up to about 600 degrees like we normally would for a steak. On the Char Griller Akorn we're using today we do that by setting both the top and bottom vents at the three position. While the grill is heating up go ahead and season up your cut of meat however you like it seasoned best. Right before you're ready to put the steak on drop a handful of woodchips onto the hot coals. Today we're using white oak chips that will pair really well with our bone in ribeye but you can use whatever type of wood you like. Give the chips a minute to ignite and then go ahead and cook your meat like normal. That's all there is to this, but believe me it will add just the right amount of smokey flavor to your next grilled meal. Hope this helps and until next time y'all take it easy.
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*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
Finally a simple video to show how to do this! I've spent the last half hour listening to people telling me I need a propane grill and BBQ stuff for 12 hours...
Hahaha, glad we could help
Thank goodness for your help. 5 hours in and I almost smoked out the neighbourhood. Then the sirens, those damn sirens ..................
I just got into grilling with charcoal... Can't wait till I start trying out wood chips. I can't believe how much fun I've been missing out. 😁 being outside with a cold one, music going... Great times and so much flavor. Thanks!
super Goku hey bud glad you liked it
This is my first charcoal grill after a lifetime of gas. ruclips.net/user/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I sent a couple people your way because of your knowledge of these type of grills, That I know nothing about. Really nice tutorial
MeatCranium BBQ AND REVIEW hey thanks bro, I appreciate it. I hope what I got helps them out.
1:50 RIP bug that hit the lid. You will be missed 🙏
Christopher Schneider hahaha I never saw that
LMAO 🤣😂
LOL hahahah
Rip 🤣🤣🤣🤣🤣🤣🤣🤣
Love how this guy makes a bunch of vids w the akorn, perfect for me
Lol thank you
My grilling game was garbage in the early 2000s when I was living on my own and there was no youtube pages to get pointers on grilling and such. Some things I learned the hard way, some things I learned from channels like yours. Now my grilling and bbq game is good enough to feed an army!
avega2792 very cool bud. That’s really what I to be able to help people do
Good job Coach !!! That new black pit is beautiful !!! :)
scott sinnett thanks bud it sure is lol I figured if it’s black it’ll be easier to hide when I make a mess cookin lol
This was great!! Thanks Coach Steve!
Monica Rodriguez hey Monica, thanks I’m glad you liked it
Thanks for the video, Steve
Thanks for the video. Quick question, should you use a smoker box for your wood chips on a charcoal grill? If so how and where do you place them?
Very nice information bro. Have a great week.
THEREALSHOWBBQ thanks bud I appreciate it. Lookin forward to seein that brisket 👍
2024..and still ..may try it today..thanks and GOD bless…
I'm new to the barbecue game your videos are very informative I don't know why you don't have more subscribers....im subcribed to your channel...keep those vids coming.
Clarence Cook he bud I appreciate the kind words, we’ll keep putting them out and I’m glad you like them 👍
Thanks bro!!! Video help ! USA 🇺🇸
El Matador your welcome
Good video. Love the Mountaineer hat
hinzman1205 Hinzman hahaha thank you, gotta represent lol
Thanks 👍 good channel 💪
Nice basics tips Steve! Chips are pretty good for quick cooks and of course every bag of chunks has some chips too or tiny chunks. :)
Pickles BBQ thanks Charlie, that’s a good point, I never thought about the chips at the bottom of the chunk bag.
Good job.
Hi Thank you for your video it really helps ! 👍
When I put chips in the charocals after few seconds it starts to burn and I have flames quickly. Do I need to wait that the flames totaly stop before putting the meat ? When the flames stop and that the chips are completly black (which is very quick even if i put the chips in water few hours before) , I have the impression that they produce less smoke than when they were on fire ? Is it the normal way to proceed ?
Great question, if your chips go to flames that’s fine still go ahead and put your meat on and when you close the lid the flame will go away and you’ll just be left with the wood chips smoke 👍
Nicely done video.
Hobie's Garage BBQ thanks bud
Nice hat brother!
Go ‘eers
Hey Steve any way you can do more videos for the Akorn maybe a playlist
Subscribed, great video.
William thanks bud I appreciate that
@@Cookoutcoach You bet and Go Mountaineers!
Let’s Go Mountaineers!!
Nice 👍
Country Living thanks bud
Thanks
Those exact wood chips yes
alittle tip to last wood chips longer put them in alomind foil and then throw it on it will last longer
Great tips Steve and nicely done.
Phil N Florence thanks Phil, I appreciate it bud
Is it ok to add wood chunks with food already on the grill? Or do the chunks need to be burn cleanly first?
alex that’s a great question...with chunks or chips I think you’re ok to add with food on the grill because you want them to smolder anyway. With that being said you do want to make sure your charcoal is going clean before you add your food to the grill though.
ummmmm Wood chips. nice video.👍
Comparison Cooking yeah for I quick cook they have a lot of surface area to ignite and give you a good quick smoke. Thanks for watching
Thanks. 1 question: with chunks or logs u have to wait for “good” smoke, do chips give that right off?
Eric Galyean that’s a great question. So yes you always want good smoke, but the caveat to that is that combustion happens so fast with chips that you don’t need to worry about it too much, a couple of seconds and you should be good to go
Thanks for replying
Eric Galyean you’re very welcome
So that’s post Malone s sober brother,.. nice vid by the way
You should make the center take out piece with WV on it he’ll with regular grill lines.
joemc111 the wv would be a cool idea
Royal oak or Kingsford for briquettes? Bad chemicals in either? Both? Will both get the Akorn around 600+?
They’re both good, just make sure you let the smoke clear from the starches in them before you start cooking 👍
Why aren’t you using lump charcoal? I have a kamatojoe and I’ve always gotten far better results from lump. Just curious.
My plan was to use Mesquite wood chips in hibachi. Would I need to flavor the steak or would the wood chips themselves the meat. And is there anything wrong with just using Mesquite wood chips straight.
dan w I would still season your steak with atleast salt, smoke is an ingredient but don’t be afraid to add other ingredients to it as well. In your hibachi I would still use charcoal as the main heat source and just use the chips for the smoke, the coals will just make getting a good high even heat easier 👍
Cool! So Charcoal, Mesquite Chips and McCormick Grill Mates Smokehouse Mesquite on my rib eyes then feed like an elephant in heat.
dan w sounds like a plan
What brand grill is that?
Where in WV brother?
If I'm doing a pork shoulder or beef joint how much and how often should I be putting wood chips on
Andy Winn if you’re using chips on a charcoal smoker I would just add a good sized handful through the coals once your cooker is up to temp right before the meat goes on spread throughout all the coals and that will most likely be enough smoke for your whole cook
@@Cookoutcoach thanks
So pissed my Akorn top vent broke burning the 3rd use, junk! Was so happy to get one for it to be junk.
can i use just pure woodchips and no charcoal?? does that work as well and is it hazardous to do so?
Alex L. Great question, I don’t think a wood chip only fire would last long, it wouldn’t the hazardous, I just think it would be rather difficult to keep going. If you wanted to run a wood only fire I would recommend using logs instead of chips. Hope that helps
@@Cookoutcoach I have the same question as Alex even though he asked a year ago. I'm not a big fan of charcoal and charcoal lighting fluid as they are toxic. I would perfer wood as a fire source for grilling. Wood was used way, way back. Can you suggest where to purchase logs...how to prepare a log or logs for grilling not smoking?
@@bridgettjohnson7437 hi thanks for watching, first off, you can get appropriately sized logs for cooking from either B&b or western wood. These products are kiln dried and food safe. The other thing is if you want to grill over pure wood you’ll need the right kind of cooker to do it whether that be a fire pit or a Santa Maria style grill you’ll want something that can supply enough oxygen to the logs to keep the fire going. If you’re going to try it on the akorn make sure to have the bottom vent all the way open and don’t close the lid either
how you use them for doing ribs on charcoal grill tho?
Brad S if I’m gonna use wood chips for a rib smoke I would scatter probably two handfuls evenly throughout the charcoal so it catches and burns overtime
If I wanted to smoke some meat on a grill similar to this, what would I do then?
You didn't say how long to let chips burn before adding food. Is it immediately? Or 5 minutes ?
Should you put the chips in water for a long smoke? - also what's the best way to light all charcoal, took way too long tonight
HonourThyYeard dont soak the chips, any smoke that comes off of those is more of steak than the actual smoke compounds you want on your food. The best way to light your charcoal is going to be by using a charcoal chimney, you can easily get 10 or so pounds of charcoal fully lit in around 15 minutes 👍. Hope that helps
@@Cookoutcoach thanks for the quick reply thanks!
I have the same exact grill, never freaking dawned on me to remove the center piece to add the chips. Ughhhh feel like such an idiot I’ve been lifting the whole grates the entire time 🤦♂️
Can you do this on a Weber?
You absolutely can
Is it possible to just use the wood chunks without adding them to charcoal. I just purchased a bag of Apple wood chunks.
Great question, on these type of grills not really, they just aren’t built to handle a full on fire. In an offset cooker you absolutely can do that if you like but in kamados like the akorn or other grills designed to run on charcoal you can use your chunks, but you need to use charcoal as well for the main heat source
Ok, thanks
🤠👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🤠
Do you soak the wood chips in water first?
Nope, that will smoke more if you do that, but the extra smoke that it will produce isn’t the kind of smoke you want for food
@@Cookoutcoach Thank you!
Do we soak the chip or no
On the Weber video he says to put the chips in boiling water for half an hour to avoid burning then down quickly. What's your opinion?
Tamas Veingartner great question, if you want them to smolder more then try to put them in a spot that’s not on red hot coals. I’m not a fan of just forcing the water to steam out before you actually get smoke. Just my take on it
Would I do anything different if all Im grilling are chicken thighs?
aikalo80 you could put a chunk of wood down there if you would like more smoke instead of using the chips, but the chips will also work just fine if your just fast grilling some chicken thighs
Wvu hat.. automatic sub
Ty Tennant hahaha thanks bud
1:30 your wecome
'Eers!
Ryan G LETS GOOOO
His intro reminded me of the American version of the Russian hacker
Matt 7:21 lol I’m not sure if this is a good or bad thing?
@@Cookoutcoach no its not a bad thing. He's pretty cool
Cut a few scores in the fat round the side of that steak and it’ll stay flat, it won’t curl up
Tyrantanic great tip, like the ole heman bologna sandwiches
Lol. I like to throw a hand full of pellets on my coals.
Absolutely, the same effect as what we’re talking about here
Not a bad idea. I'll have to give that a try sometime.
How can I use wood chips in a gas-fired Ooni Koda 16 oven? The Koda 16 is the new bigger version of the popular Ooni Koda gas-fired pizza oven.
The wood chips shall add smokey wood flavor to the pizza but I'm just not sure how to use these chips in the Koda oven.
Thank you!
Ancient Remains I’m not super familiar with the ooni pizza ovens but if I remember right I thought you could open it in the back and the heat comes from the back and sides up and around. Either way I would put them right over where the heat source is so they can catch fire and smoke quickly since you’re only cooking a pizza for a couple of minutes tops. Hope that helps
You don't soak your wood chips ?
So just throw them on the charcoal 😅
This was not the video for me.