Axiom Home Page Forums General Discussion The Water Cooler It's Memorial Day Weekend. Whats on the grill?

Speaking of grilling, does anyone grill over a wood fire? We barbecue 6 nights a week (sometimes 7, actually) and Ian is starting to debate whether charcoal or wood would provide a better flavour.

I grill over hardwood "lump" charcoal most of the time. It gives off very high heat and the flavor is unparalleled. I use briquets mixed with soaked hickory chunks for food that requires somewhat slower grilling, like butterflied whole chickens. For smoking, it's a mix of hickory and fruit hardwood logs like apple or cherry all the way.

I have used oak, and pecan quite a bit. If you are grilling it is fine to let the wood burn down a bit prior to adding your meat. If you are smoking meats for long periods of time, you must first burn the wood down to hot coals in a separate fire box. Then add the hot coals to the smoker. Otherwise your food will be way too smoky and bitter.

Let me know how it turns out!