Ray Steinhart wrote:

> I have read many comments about not using whole wood for bbq, only
> charcoal. Yet I have visited many bbq joints and they all seem to use
> whole wood. How is this so? What makes their pits acceptable to the
> use of whole wood. I use lump charcoal but do not seem to get the smoke
> flavor I am looking for and I am thinking whole wood may be the answer.
> I use a Brinkman vertical smoker with the side fire box- also called
> the grill.
>
> I am puzzled as to how restaurants can use whole wood.
>
> Thanks for your answers.
>
> Ray Steinhart
>
I am cooking with charcoal and small split wood which gives a small
flame and light smoke. You won't get a "smoky" taste without wood.
Piedmont