Choice of stuff to burn, and I don't mean the Q

Discussion of traditional "low & slow" BBQ and high heat Grilling using the following heat sources: charcoal, propane, natural gas and wood. Discuss all equipment, merchandise and outdoor cookin in general, hints, tips, tricks & techniques, success, failures etc.

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mj_stev
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Choice of stuff to burn, and I don't mean the Q

Post by mj_stev » Thu Mar 08, 2007 10:05 am

I was asked in another thread:
Do you have a preference between charcoal, charcoal and wood logs, wood logs only, electric, pellet feed, LP gas, and natural gas?
As I'm the new guy, I need to ask you.

Who uses just charcoal?

Who uses charcoal and wood?

Who uses just wood?

Does anybody use LP or natgas?

Sell me on your choice.

Thanks,
Michael

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Post by Pigmeister » Thu Mar 08, 2007 10:11 am

I strictly use lump and wood for my cookers. If you want something to set it and forget it talk to Ron Popiel. Really with natural fuels I check my fire about once a hour which is no problem as you can still do other things while cooking.
If it can't be smoked it ain't worth eating.
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Post by Diva Q » Thu Mar 08, 2007 11:09 am

I only use Basques lump wood chunks and chips.
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Post by carolinesrub » Thu Mar 08, 2007 11:32 am

lump and pecan are my choices...
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Post by Dkoster » Thu Mar 08, 2007 11:52 am

Loaded Question,

For my outdoor steak cooking BBQ: Lump only from Maple (wouldnt mind trying basque though).

For my Traeger: Traeger Pellets, maple and misquette are my fav.

For my Backwoods: We use lump, briquette and maple logs for every single cook (and yes I cook on this daily). I will go through 1 bag or briquette, 1.5 bags of lump and 2 small chunks of wood on every cook. I would once again like to try basque charcoal as well.


Gas BBQ: Several years ago I turfed it to a friend. I have been looking at the Napoleon series though, love the infared grilling for steaks. So this year I believe one of these grills is going to be on order soon.
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Swines&Bovines
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Post by Swines&Bovines » Thu Mar 08, 2007 12:59 pm

Apple and Maple in our offset

Duraflame Lump in our WSM and closet smokers during the day and briquettes at night along with some wood chunks

Propane with wood chips in our cheese/egg cold smoker

Lump in our Weber Kettle
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Post by Peter » Thu Mar 08, 2007 1:10 pm

Lump in the bullet with wood chunks

Lump and small logs in the little offset

Lump and logs in the Good Three

Propane and wood chips in the gas grill

Oak, cherry and apple are my favourites. Mesquite on rare occasions.
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Post by Little Steven » Thu Mar 08, 2007 3:47 pm

mj_stev

Lump and wood chunks in the BGE


Steve

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Post by Porky » Thu Mar 08, 2007 4:03 pm

Lump, and sticks in the offset (Cherry, apple or hickory)

Pellets in the Taeger, Pecan is nice ( I tend to use milder flavours in the Traeger)

Lump and chunks in the WSM (Apple goes in there 75% of the time)
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El Puerco
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Post by El Puerco » Thu Mar 08, 2007 5:36 pm

Nat gas and wood chips(hickory, mesquite, maple) or wood chucks(oak, cherry, whatever I can scrounge)

If you're new to bbq, I suggest starting with gas so there are less variables. My next project is an offset cooker that can use charcoal or logs.
Steve

When discussing barbecue with others, "Educate, don't pontificate". -El Puerco

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Post by SoEzzy » Thu Mar 08, 2007 5:49 pm

Lump & briquettes in the WSM's & the ECB, planning on Wood only (with lump assist in the stick burner I'm building in the spring), LP in the 5 burner with rotisserie and side burner, (the wife bought me as a birthday gift last year).
"There is no such thing as a little garlic." A.Baer

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mj_stev
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Post by mj_stev » Fri Mar 09, 2007 2:41 pm

Dkoster wrote:Lump only from Maple
Would anybody out there know where a boy from Montreal would find this?

Michael

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Post by Diva Q » Fri Mar 09, 2007 3:37 pm

Basques Lump is primarily sugar maple:

http://basquescharcoal.com/
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Gerry in Mtl
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Post by Gerry in Mtl » Fri Mar 09, 2007 5:37 pm

Montreal rules!!
Just weighing in on your request...
Maple leaf Charcoal in lump and briquettes 365 days a year at the Rona closest to me. I think they are 18 or 20lb bags and usually run around 12 or 13 bucks a bag...
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Post by ROXY » Fri Mar 09, 2007 11:58 pm

I like to use a charcoal start in my chargriller and then I switch to just split wood, usually apple, oak, black cherry or maple.

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