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How to bbq with wood chunks?

post #1 of 6
9/21/10 at 6:45pm
Thread Starter 
I picked up a few bags of hickory wood chunks this past weekend on clearance. I have never cooked with wood chunks before and need some tips on what to cook with them and how to use. Any ideas for recipes or tips for heat controll is greatly appreciated!
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post #2 of 6
9/21/10 at 7:40pm
I think they're really intended for smokers. You throw them on top of coals and then close the lid to produce large amounts of wood smoke which flavors the meat.
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post #3 of 6
9/21/10 at 9:23pm
what do you mean by chunks? do you mean chips (pieces about the size of a 50-cent piece or smaller)? or do you mean mini-logs. mini-logs you start much the same as you'd start briquettes or hardwood (start a few in the chimney, when they get going, empty them and add more to the pile until tehy're well caught). if they're chips, soak them in water for 30 minutes while you're starting the fire. right before you put the food on, toss on the chips. you get a nice immediate smoke. with mini-logs, it's more subtle unless you're cooking for a longer time.
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post #4 of 6
9/22/10 at 9:14am
Thread Starter 
I meant to say big wood chunks like mini logs that need a chimney to get started.
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post #5 of 6
9/22/10 at 5:12pm
its for smoking... throw it on top of some coals and cover the grill
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post #6 of 6
9/23/10 at 5:25pm
Technically, you can cook over wood chunks. Where do you think we get charcoal from? Well, at least lump charcoal. If you bought them at the grocery store, I'm guessing you got hickory or mesquite. The problem with those two is that they can be very robust and overpower the meat if overdone. If you got some white oak, you could do some mean ribs with it, but hickory could be harsh. Otherwise, start a charcoal fire, thow on the meat and a chunk of the wood and enjoy.
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