"jj" > wrote in message
...
>A newbie question about wood vs charcoal. (lump not briquets)
>
> 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?
>
> So by adding water soaked wood chips, the BBQer can better control the
> timing and amount of the "right" or "smooth" smoke?
>
> 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?
>
> 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.
>
> Hey I'm learning!
>
> JJ

I use wood because I have plenty of it. I do though, burn it down to coals
first. Wood just takes longer and it a bit less convenient for most people,
compared to opening a bag of charcoal.

I never use water soaked chips. Too easy to overdose with sooty flavor and
creosote as compared to a clean burning log or coals. Even in the winter, I
grill steaks over the coals in the wood burning stove. Use chunks of wood
instead. Wood is readily available to most people if you are willing to put
a little labor into it. Any friends do woodwork? Scraps of cherry, oak,
maple, etc, are great for smoking. Check out the fruit orchards at tree
trimming time. Or the crews clearing electric lines and ask for a branch or
three.