The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-17-2010, 08:09 PM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default wood grilling vs lump grilling

I know i have asked alot of questions lately, but im just trying to understand how things work is all. haha. Right now im trying to find my "flavor profile" of what i like and what not. However right now i just have an interesting question.

If i were to light some hickory logs or oak logs in my grill and let them get to nice burning embers, about 500*F. Is there really a taste difference between this cooking style vs using lump? Im not smoking the food, just grilling it.

Im just curious is all. The main reason i ask is because i swear there is a differnece between using logs as a fuel source vs lump as the fuel source..

thanx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 03-17-2010, 11:20 PM   #2
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

didnt see the other post about wood, propane and etc
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 03-18-2010, 12:22 PM   #3
Nick@ParkAQ
Full Fledged Farker
 
Join Date: 12-19-09
Location: Danville, CA
Downloads: 0
Uploads: 0
Default

I've done both. What I like about making my own coal in situ is that I get really hot and very smoky flavor quickly. I do this to empart flavor to the crust and usually end subjecting the meat to a minute or two of flash flame broiling. Here's what we did yesterday for example. I used oak. I wouldnt do this if I'm slow cooking because most people don't like it too strong. This also works beautifully when grilling burgers I did these a couple of days ago with the same technique. Good luck
__________________
ParkAQ Nick - Park it. Grill it! Eat It!
Nick@ParkAQ is offline   Reply With Quote


Unread 03-18-2010, 12:49 PM   #4
itschris
Full Fledged Farker
 
Join Date: 06-22-07
Location: Tarpon Springs, FL
Downloads: 0
Uploads: 0
Default

I do the same thing. I get an oak fire as hot as I can. I've reading of 1090 to 1100 degrees assuming the accuracy of the guage is there, but either way, I get it as hot as possible. I'll throw the 1 3/4 (at the minimum) thick steaks over the got fire... sear them about 3 minutes on each side rotating 45 degrees once on each side then move the over to a medium grill for finishing... just another couple or so minutes then let them rest for a couple of minutes for a true medium rare.

The carmelization is amazing and there's a nice nuance of smoke but nothing overpowering in any way. Burgers and other quick cuts come out great as well.
itschris is offline   Reply With Quote


Unread 03-18-2010, 01:20 PM   #5
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Downloads: 0
Uploads: 0
Default

When I grill, I use lump then toss on a few pieces of wood left over from when I split logs.
__________________
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"
[URL]http://www.facebook.com/BarkinDawgsBBQCatering[/URL]
Puppyboy is offline   Reply With Quote


Unread 03-18-2010, 01:47 PM   #6
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

so i take it there is not to much of a diff between using lump or wood logs. Besides temp. Will the real wood produce a different flavor than lump?

thnx
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 03-18-2010, 08:03 PM   #7
Nick@ParkAQ
Full Fledged Farker
 
Join Date: 12-19-09
Location: Danville, CA
Downloads: 0
Uploads: 0
Default

Wood produces a much stronger flavor thats why I find it effective for hot and fast grilling. For slower cooks I use mostly lump with a little wood
__________________
ParkAQ Nick - Park it. Grill it! Eat It!
Nick@ParkAQ is offline   Reply With Quote


Unread 03-18-2010, 08:34 PM   #8
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Downloads: 0
Uploads: 0
Default

If I understand correctly Lump is wood with all the stuff that you really don't want baked out of it. Of course I assume when they do this you lose some of the good stuff too.

I use lump with some wood.
__________________
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Unread 03-19-2010, 09:53 PM   #9
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Ok, the main reason i asked this question is because i have noticed a big taste difference between a WSM and a smoker like this one below. The one below produced some dang good chicken., Thats cuz the dude runnin it is a national champ at BBQ. Some of you may know him as T. anyway, i have had food from WSM's made by champs as well but the is a difference in taste. the taste is more mild in the stick burner. I can taste the chicken, sauce and rub. why is that.

__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Unread 03-19-2010, 11:18 PM   #10
SmokinAussie
Quintessential Chatty Farker

 
SmokinAussie's Avatar
 
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0
Default

Chris (Bigabyte) wrote extensively about this topic not long ago when a member was asking about Creosote problems. While it's not exactly on topic, the information is so in depth that you can derive some answers to you questions from this... just can't find the thread....... Chris????
__________________
Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

IMBAS Certified MOINK BALLER (NOSKOS RULE)
"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote


Unread 03-20-2010, 02:03 AM   #11
Nick@ParkAQ
Full Fledged Farker
 
Join Date: 12-19-09
Location: Danville, CA
Downloads: 0
Uploads: 0
Default

In our circles its DMC = Damn Good Chicken (yes we know...)
Thanks COS i'll look for that thread as well I imagine it talks about the relative volume of output with different types of wood as well as their relative humidity. should be interesting and I appreciate the reference.
__________________
ParkAQ Nick - Park it. Grill it! Eat It!
Nick@ParkAQ is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Grilling with wood chunks plus Moose's #2 chicken rub - Pron Saiko Q-talk 20 08-10-2011 08:44 PM
Questions about grilling with wood dedmete Q-talk 11 02-26-2011 08:56 PM
Grilling; Coal Vs Wood Vulcanus Q-talk 7 01-26-2011 03:15 AM
is pear wood good for grilling OUT OF ORDER Q-talk 15 09-06-2008 07:38 PM
Wood Chips - Grilling or Smoking chargriller Q-talk 11 10-15-2005 05:50 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:37 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts