Rocky, I have a weber gas grill Iv'e had for years and used it "maybe" 20 times in 15+ years. I do everything I can with wood or charcole, "SADLY" charcole is getting so dam expensive that I'm depending on my wood pile more and more. Heres some pics of the stuff I smoke/cook with wood and my grill#5 I designed and built. These old oil tanks don't last very long, here in the salt air enviroment I get 5 to 6 years out of them then they rust apart, And I build another My favorite to smoke is Ribs, and a "slow" 12hr beef brisket I think I'm doing one for Memorial day weekend
I can honestly say I would never consider "smoking" a filet. I would use wood to cook at a high temp, but never "slow cook" one. Wrong cut of meat imo. This is one of the BIGGEST reasons I cringe when folks ask me to do a pig roast. (Bacon, Tenderloins, and shoulders all need to be cooked differently.)
WHOA....0w94rj+%*$E@#$.....(that is a swear word)....why has no one told me about smoking bacon before?????
Yes! I used hickory. I am going to loose my mind when I try smoking bacon with apple wood. Pics coming soon. Back out to work in the yard.
I have to say I prefer charcoal over wood because it is so much easier for me to regulate the temps. I couldn't get the darn thing below 200 today and was using wood. Even though I say that, I will still use wood because it is so abundant here. I will probably switch it up this summer.
To keep your temps down, split you chunks of wood "small"about the size of a red brick. Thats how I keep temps where I want them.
I'd much rather taste the meat, not the heat. Haha. 4hrs... Yeah.. No thanks. I've already ate and chit out the steak by then!
We prefer the smoke taste when we can cook outside, but its nicely balance out by winters where we taste just the meat.
