Saiko
03-16-2010, 06:20 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.
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.