Because it's not meant to be a stick burner.
I use fist size mesquite chunks and cut in half, stack the chunks the same as you would charcoal, start the wood and let it burn till thick white smoke is no more, arrange wood on grate and start grilling.
This.
Ive cooked steaks this way, the problem is, its more time consuming, and likely wasteful on your wood chunks.
This. I've done this before, and it imparts a bit more flavor than hardwood charcoal actually. It also burns really farking hot. It's a great way to sear steaks or to do fajitas with skirt steak!:thumb:You can use wood in a kettle, just build a fire and let it burn down into a bed of coals before cooking. Makes excellent food.
You can use wood in a kettle, just build a fire and let it burn down into a bed of coals before cooking. Makes excellent food.
I've gotta try this next time. Thanks.A little trick that I use when cooking indirect on the weber, is to place either a split or round about 4"-5" in diameter across the fire grate and then just pour in the briquets between the wooden dam and the sides of the kettle. The wood doesn't ignite and produces a nice smoke for the entire cook.
A little trick that I use when cooking indirect on the weber, is to place either a split or round about 4"-5" in diameter across the fire grate and then just pour in the briquets between the wooden dam and the sides of the kettle. The wood doesn't ignite and produces a nice smoke for the entire cook.