jj wrote:
> A newbie question about wood vs charcoal. (lump not briquets)

Well, charcoal IS wood; just in a different state.

> Is the main advantage of charcoal that all the sap/creosote/"low
> volatiles (aka wrong or harsh/rough smoke) have been burned off
> already so these won't contact your meat and impart undesireable
> flavors?

That and the fact that it has more reliable burn properties in terms of
control and flare ups, etc.

> So by adding water soaked wood chips, the BBQer can better control the
> timing and amount of the "right" or "smooth" smoke?

HELL NO!!!!!!!!!!!!!!!! What that does is add clouds of smoke and creosote.

> Does this mean that most/all "serious" BBQers who use wood first burn
> the wood down to coals away from the meat and then transfer the coals
> to the smoker?

'Serious' bbqers will use whatever they want, but know how to properly deal
with the strengths and weakness of the fuel. A lot of folks will use wood
that has been burned into some sort of charcoal state. Coal is what is
pulled out of the earth.

> I've got a lot of smaller mesquite cuttings and now I am thinking I'll
> burn em on a scrap steel plate and then shovel the coals/embers into
> the ECB.

That could work, but chances are that most of the usable btu will be burned
off. It works best with larger rounds and splits of wood.

> Hey I'm learning!

That's the spirit JJ. Keep plugging away. I really suggest that you take
the time to read the FAQ:
http://www.eaglequest.com/~bbq/faq2/toc.html



--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan