GO HYBRID: The Wood + Charcoal Method
Is Charcoal Cheating? We say no! It can be a great way to achieve the perfect fire fast.
While some purists would say wood is the only way to go, when it comes to wood chopping, many would say, "Ain't nobody got time for that!" After cooking exclusively with wood for many years, SIF owner Steve Schoettle has become a fan of the hybrid "wood + lump charcoal method."
So what are the pros of using lump charcoal?
- Speed! You can get a bed of coals ready for cooking in about 1/2 the time. Great in the winter when you want that fire ready FAST!
- It conserves firewood.
- You don't need to tend the fire as much, which gives you more time to prep food or greet guests.
Sounds like a win-win. Why use wood at all for cooking?
We like flavor profile that only wood can give. And choosing different types of wood imparts various flavors to your food. But lump charcoal and wood both add that smoky flavor that everyone loves off the open flame.
Hot tips:
- Start your lump charcoal with a grill chimney, but we really like the Royal Oak Tumbleweeds - wood and wax-based bundles - for a fire starter. Lump charcoal burns clean, so I wouldn't add chemicals from lighter fluid.
- For the 30-Gallon Kettle, we use a 15 lb. bag. And for the 50-Gallon Kettle, we use a 30 lb. bag of lump charcoal.
- After you get that nice bed of coals, you can add smaller pieces of wood to tend the fire as you go.
