Just wondering if anyone cooks on a grill with firewood. I just bought a new charcoal grill and charcoal and charcoal isn't cheap! And I have unlimited supply of hardwood firewood! If it works, it would also be an easy way to use chunks and uglies. If you do this, do you prefer seasoned or green or just what? As for making charcoal, anyone done that? I have seen people do it in a barrel. Actually a barrel inside a barrel. I'm interested! I do know that some people around here use firewood because I sell it to them and they always ask for red oak and prefer it somewhat green. I guess it smokes. By the way, the grill I bought seems an amazing bargain... $100, on sale from $179. At Lowes through July 4 but my local store, I bet they sell out, so, be aware if interested! It is a "Char-Griller" brand, maybe model name is "Wrangler." It has a cast iron grate that you season. Airflow vents top and bottom. And I love that you can raise and lower the fire. I also note that a side firebox can be added easily and it costs $70. I also like that it appears you can easily clean ash, just lift the whole thing out. Another plus is a side tray attached. And a temperature gauge. And a separate handle to lift the hot grates if you wish. I bought one already assembled! No extra charge, yeeha! It just seems a huge bargain. I've been using one of those inexpensive Weber grills for years. Like a Smokey Joe except bigger. Somebody gave it to me and it wasn't anything wrong with it! Maybe they bought a big, fancy one, I don't recall. Anyway, this one is FAR better, it appears. And mine is near end of life. Please share any tips if you've done it. I found this article but it really doesn't say much other than just do it about like you do charcoal... https://www.wildwoodgrilling.com/grilling-with-wood-bbq/
Being a wood man, all I use is wood. For cooking in a metal grill split the wood a little smaller and burn it down to coals then get to grillin. Dry wood is a given, add pieces for smoke as needed once you start cooking.
I wonder why more people don't use firewood? Do you think it's just because charcoal requires no processing and is consistent? Comparing the two, do you think charcoal is superior or about the same? You say smaller, about how big do you split it? EDIT: ok, here is another article about using wood... Benefits of Grilling with Kiln-Dried Wood vs. Charcoal - Stone Hearth Firewood
Yes, and yes. Charcoal (briquette) is for the most part the same size and density, so that leads to a 'uniform burn. Lump can burn a but different since it's various shapes and sizes. Sometimes, when I have time to do it, I like to burn firewood in a little firepit "bowl I have down to coals, then either cook over that with a grate, or move those coals into my weber and cook that way. But it takes more time than just lighting briquettes. Oh, and use a chimney for starting. Lighter fluid is nasty. And I'm not familiar with the grill you got, but adding that side firebox would let you smoke stuff, and would probably extend the life of your main 'grill since you're moving the fire/heat etc into an outside box (that is replaceable). Have fun and post pics of your cooks!
Love our chimney! I used a piece of fat wood jammed into the center then load the charcoal. Lights it up great.
i was into making my own charcoal a couple years ago. I would just make it in old steel buckets (usually old paint buckets id burn out THOROUGHLY first from my shop). it would usually come out good but almost seems like it was easy to "overcook" meaning the coal itself was sometimes fragile and would burn up fairly quick. I was likely letting the fire go too long before snuffing out. I did tweak the method and ended up with a denser feeling charcoal but still never really perfected it. Basically it was stuff that was great to use on the weber kettle for normal cooks, but if i wanted to do long smokes I would be back to buying bagged lump coal. The homemade stuff was good for lighting fast, getting quick heat, and doing quick grill sessions for myself and the family.
