Quote:
Originally posted by Hank Chinaski
Barbeque Q.
If you are going to add hardwood to a grill don't you add chips? I'm not arguing I really want to know, because it sounds like a good thing.
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If you have a grill/smoker with a seperate firebox so you can slowcook with indirect heat, you can use hardwood directly. Otherwise, I agree the chunks are the way to go for slow cooking (they don't really matter for direct heat cooking - in fact they're probably downright bad in that they tend to flame more). Chips are just too small, and so burn up too quickly, so you have to keep putting more on, which means opening up the grill, which is bad.
There is a grill recipe for leg of lamb on the foodtv.com site that is great. It's an Alton Brown recipe.
If you, like me, don't have a large pecan tree branch in your front yard, you can find chunks at barbeque specialty stores (which may be rare for all I know, but there happens to be one about three blocks from my house), and sometimes at hardware stores.
