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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-16-2010, 06:20 PM   #1
Saiko
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Default Grilling with wood chunks plus Moose's #2 chicken rub - Pron

One of the things I struggled with for a while was figuring out a way to grill with all those wood chunks I have lying around for the WSM. It finally dawned on me one day to stick some chunks in the chimney along with charcoal to see if I could accelerate the process to turn the chunks into embers.

Thought I'd share my technique, and I'd love to hear from others on how they grill with wood chunks (as opposed to chips).

Also thought this would be a good time to try out Moose's Chicken Rub #2, which I received as part of our Kiawe wood trade.


First step: Fill a chimney about 1/4 way with charcoal.




Now stuff some wood chunks on top of the first layer of charcoal. Using Kiawe again today.





Top it off with charcoal and fire it up.





It's gonna smoke to high heaven once the wood chunks start burning.





After about 20 minutes, when the smoke from the chunks calms down, pour everything into the grill. I know it's not near ready yet, but I like to give the grates about 20 minutes of heat so I can easily clean the gunk off from the last cook. I also throw some smaller chunks of wood on top of the coals, these will burn off in time for the meat.





After about another 20-25 minutes, you have a nice bed of charcoal and hard wood embers going. I always try to have a "safe area" with little or no charcoal.





Five chicken leg quarters (guess there's a chicken somewhere hopping around on one leg). Brushed with EVOO and sprinkled with Moose's Chicken Rub #2. Going to sauce with the last of my Blue Hog (good thing I have another gallon!). Sauce is thinned with enough Guiness till I get the consistency I like.





Fire is going to be hotter with the hardwood, so you gotta keep things turning, especially if there is sugar in the rub.I like to keep the cover on as much as possible to maximize the smoke exposure.





Hard to believe all this chicken cost me a $2.49. Gotta love it when meat is on sale. Moose's Chicken Rub #2 is delicious! Wifey kept insisting I had done something to the sauce, but I had to keep reminding her that the rub was different. I highly recommend working out a trade with him for your own, it goes perfectly with Blues Hog!



That's it, be sure to chime in with your technique for grilling with chunks.
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Unread 03-16-2010, 09:10 PM   #2
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Well, I'd hit that chicken on moments notice.
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Unread 03-16-2010, 09:17 PM   #3
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Nice update Mark...

everything looks great... nice technique on incorporating the chunks.
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Unread 03-16-2010, 09:24 PM   #4
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Looks good to me.

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Unread 03-16-2010, 10:30 PM   #5
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Unread 03-17-2010, 12:53 PM   #6
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Mark,

So glad you liked it. Try the rub next time with no sauce and let us know what you think. Grillman & Gore - you guys are next up!

BTW, great pictorial!
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Unread 03-17-2010, 06:35 PM   #7
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Quote:
Originally Posted by Moose View Post
Mark,
So glad you liked it. Try the rub next time with no sauce and let us know what you think.
I certainly will, I have plenty of plans for that rub.

And I was hoping to hear from others on how exactly they grill using wood chunks. No other techniques or ideas?
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Unread 03-17-2010, 06:43 PM   #8
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That looks superb!
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Unread 03-17-2010, 06:52 PM   #9
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Guinness is good for you.
That looks like a great dinner.
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Unread 03-17-2010, 07:18 PM   #10
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Those are SWeeeeet lookin'
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Unread 03-17-2010, 07:29 PM   #11
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Quote:
Originally Posted by Saiko View Post
And I was hoping to hear from others on how exactly they grill using wood chunks. No other techniques or ideas?

Sorry, I didn't have time to get into that in greater detail until now. I use wood chunks all the time when I grill. Sort of a cross between smoking and grilling or also known as a reverse sear. I set up unlit coals and some chunks on one end of the kettle behind firebricks, and place 10 or so lit coals on the unlit ones. Then, I place my meat on the cool side of the grill and let it smoke for a while, depending on size of meat, anywhere from 30- Sorry, I didn't have time to get into that in greater detail until now. I use wood chunks all the time when I grill. Sort of a cross between smoking and grilling or also known as a reverse sear. I set up unlit coals and some chunks on one end of the kettle behind firebricks, and place 10 or so lit coals on the unlit ones. Then, I place my meat on the cool side of the grill and let it smoke for a while, depending on size of meat, anywhere from 30-60 minutes. I finish the meat on the hot side with a good sear. I usually do this with steaks, chicken, tri-tip and pork tenderloin or bone on pork loins. Works great, esp with kettle cookers!
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Unread 08-10-2011, 03:38 PM   #12
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You may have mentioned this before. Where did you get the Moose's savory chicken rub? Is this a recipe you have or is there a link? My wife and kiddos love chicken and I am trying to find different recipes with rubs to try. Thanks!

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Unread 08-10-2011, 04:33 PM   #13
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Awesome looking chicken! I will try this technique for sure with some pecan chunks soon.
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Unread 08-10-2011, 04:44 PM   #14
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Wow, this is an old post that was resurrected. Since there are a couple of questions, I will go ahead and answer them:

Quote:
Originally Posted by chefdad View Post
You may have mentioned this before. Where did you get the Moose's savory chicken rub? Is this a recipe you have or is there a link? My wife and kiddos love chicken and I am trying to find different recipes with rubs to try. Thanks!
Seth
That rub was sent to me by Moose in a trade, so I have no idea what's in it! Hopefully Moose can chime in.


Quote:
Originally Posted by Smokey Al Gold View Post
Awesome looking chicken! I will try this technique for sure with some pecan chunks soon.
I've kind of changed my techniques for using chunks. Now instead of adding them to the chimney, I add them to the top of the charcoal bed in the grill. After lighting the chimney, I only wait about 15 minutes and then spread the coals out. Only about 1/2 of them are greyed over at this piont, but I need to give the chunks plenty of time to burn.
I then throw about 5-10 chunks on top of the charcoal and let everything burn for about 30 more minutes. This burns off any residue from the grates also.
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Unread 08-10-2011, 05:31 PM   #15
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Niiiice! I love that #2 on chicken. Don't do it enough!
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