wood in a weber kettle

[motley que]

i am taking a 2lb fattie to a friends house tonight and instead of opening a bag of old k, i want to use chunks of apple/hickory. should i fill the chimney 3/4 full and let it get a blazin, then dump? how do i make sure i get a clean fire, and not the nasty grey smoke?

 

[Bigdog]

i am taking a 2lb fattie to a friends house tonight and instead of opening a bag of old k, i want to use chunks of apple/hickory. should i fill the chimney 3/4 full and let it get a blazin, then dump? how do i make sure i get a clean fire, and not the nasty grey smoke?

What you suggest there will work just fine for a clean fire. The problem is that wood tends to burn hotter and will not last as long as charcoal. May be tough to get a 3 hr. burn. How about trying a minion method with the chunks? But then you may get too much grey smoke. You may need to use 3 chimneys of wood to get 3 hrs. or if the temps are high, you may only need 2. I have only used this technique for grilling steaks so it will be interesting to see how long a burn you can get. Good luck.

 

[BBQchef33]

i would suggest u get the wood burned down a bit first to make a coalbed of the chunks, then push to the sides.

then add a few chunks as needed.

 

[we'll smoke u]

I think Phil hit it right on the nose.

 

[bbqjoe]

I think Phil hit it right on the nose.

With a rolled up newspaper????

Yep that's the way to go though. Keep the heat indirect, and just add a little wood every hour or so.