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Saiko
03-16-2010, 07:20 PM
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.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0003.jpg



Now stuff some wood chunks on top of the first layer of charcoal. Using Kiawe again today.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0004.jpg




Top it off with charcoal and fire it up.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0008.jpg




It's gonna smoke to high heaven once the wood chunks start burning.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0015.jpg




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.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0021.jpg




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.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0028.jpg




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.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0020.jpg




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.
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0038.jpg




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!
http://i129.photobucket.com/albums/p236/mredman62/BBQ16/IMG_0043.jpg


That's it, be sure to chime in with your technique for grilling with chunks.

big brother smoke
03-16-2010, 10:10 PM
Well, I'd hit that chicken on moments notice.

MilitantSquatter
03-16-2010, 10:17 PM
Nice update Mark...

everything looks great... nice technique on incorporating the chunks.

jeffjenkins1
03-16-2010, 10:24 PM
Looks good to me.

Jeff

Grillman
03-16-2010, 11:30 PM
If that doesn't put you in a Fowl mood; I don't know what will.:clap2:

Moose
03-17-2010, 01:53 PM
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!

Saiko
03-17-2010, 07:35 PM
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?

bigabyte
03-17-2010, 07:43 PM
That looks superb!:cool:

jonboy
03-17-2010, 07:52 PM
Guinness is good for you.:thumb:
That looks like a great dinner.
jon

Shiz-Nit
03-17-2010, 08:18 PM
Those are SWeeeeet lookin'

Moose
03-17-2010, 08:29 PM
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!

chefdad
08-10-2011, 04:38 PM
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

Smokey Al Gold
08-10-2011, 05:33 PM
Awesome looking chicken! I will try this technique for sure with some pecan chunks soon.

Saiko
08-10-2011, 05:44 PM
Wow, this is an old post that was resurrected. Since there are a couple of questions, I will go ahead and answer them:

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.


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.

Gore
08-10-2011, 06:31 PM
Niiiice! I love that #2 on chicken. Don't do it enough!

SmokinAussie
08-10-2011, 06:58 PM
SMOKIN' SMoked Chicken there Saiko!

mykz26
08-10-2011, 07:47 PM
Looks great. I've never tried putting the wood chunks in the chimney. I let the charcoal burn until their half grayed over throw them in the kettle and put the wood chunks on so by the time their fully grey the wood is smoking nice.

bigsapper
08-10-2011, 08:23 PM
Is it too late to say, AWESOME!

Saiko
08-10-2011, 08:42 PM
I've never tried putting the wood chunks in the chimney. I let the charcoal burn until their half grayed over through them in the kettle and put the wood chunks on so by the time their fully grey the wood is smoking nice.

Yeah, this post is well over a year old. As I stated in my previous post on this thread, I pretty much do it the same way you do now, I just spread the chunks on top of half-lit coals. Both methods work fine. The idea behind putting some hunks in the chimney was to accelerate the process. The theory being that the heat inside the chimney is much higher and will burn the chunks down faster.
I usually have to wait about 40 minutes from when I first light the chimney till the chunks are burned down to embers in the grill when I just spread the chunks on top, but that's no biggy. Gives me more time to prep!

chefdad
08-10-2011, 09:31 PM
That's fine, just checking. I think I may be the culprit in resurrecting.
Thanks!

mykz26
08-10-2011, 09:44 PM
Ah didn't even realize the date :doh: