Charcoal Grill

There are many types of charcoal grills- ceramic smokers, park grills, insulated smokers, cast iron grills, and the list goes on.   The one pictured to the left is know as a Kettle Style which is extremely popular.

If prefer using charcoal as your heat source, add a few wood chunks when your coals are just about ready to cook over.

Wood Chunks are just that, 2 to 5 inch, cube(ish) chunks of wood.

But you can't have great BBQ without that wonderful Wood Smoked Flavor.  We recommend using Wood Chunks as your fuel source.  You light them and cook over them just as you would charcoal, but since they are just wood, you don't have to worry about the coal, petroleum, or chemical binders that make up most briquettes.

They will add that wood smoked flavor you are looking for.

More Info

  • How to use BBQ Cooking Chunks

    Stack dry cooking chunks in a pyramid on top of a solid fire starter leaving the rough edge exposed.  Then light the fire starter.  (Use lighter fluid or a chimney starter if preferred.)  Let the chunks burn for approximately 15 to 20 minutes with the lid and all vents open.  For a milder flavor, allow additional time for the wood to cook down.  Close the vents and lid.

    We recommend using a Red Hot Fire Starter (shown above) or a Chimney starter to get your fire going in a natural way.

    Wait about one minute for flames to subside, then open lid and spread chunks evenly.  Place food on the grill and close the lid.  Cooking with the lid closed prevents flare-ups and allows the wood to give better smoke flavor to the foods cooked.

  • Using Chunks with Charcoal

    Light the charcoal using your preferred method.  Several minutes prior to cooking, add 3-5 dry chunks on a standard grill.  Add more for large smokers.  Continue to add chunks every 20-30 minutes during the cooking process to infuse that great smoke flavor.

    At WESTERN, we recommend cooking the natural way by using lump charcoal instead of briquettes and using a solid fire starter instead of fluid to avoid having any chemicals influence your food.

  • Tips & Techniques

    Watch for flare-ups.  Control them by closing air vents until flames go out, then adjust to desired heat level. Vents open, more heat.  Vents closed, less heat.

     

    Natural wood burns hotter than charcoal briquettes, so be careful not to overcook.

     

    You may want to keep a spray bottle handy to douse flames if necessary.

    Always use WESTERN Red Hot Fire Starters

    for an easy, natural way to start your fire.

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