*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
This is my first charcoal grill after a lifetime of gas. th-cam.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I use both. I dont buy fire starters. I lay a small layer of charcoal, lay a couple pieces of folded up cardboard on the small bed and build a small teepee of wood with small sticks and one bigger stick and one even bigger stick around the cardboard. Simple light the cardboard when the sticks burn down the embers light the charcoal. then throughout the cook, I add more fruitwood and couple pieces of charcoal (if needed temp). Please try it pitmaster X and give a shout out to Howling Wolfgang. You could compare it to the charcoal only method. I cold smoke jerky the same way using the vert small fire and small amounts of coal and sticks in the same periodic manner. its like the best of both worlds as charcoal sustains a fire and prevents it from burning out "in the beginning" but the wood burns down to coals also. i use much less charcoal this way. I love your channel by the way. I have been a silent watcher just looking at all the great dishes your making.
I have done that with the wmf. No problems with flames. Grilling with wood gives a much more consistent and soft smoke taste. I agree with your observations.
I grill with wood all the time. I make the fire and get to cooking almost immediately. if the fire is a few inches below the steak and you get the crust on the steak first, then it will give the best crust that you can get. The reverse sear method isn't the way I would go.
I love cooking over wood, but there is a difference. I think your explanation of the two finished products were perfect, but I do prefer the wood myself. Great Video!
I made a Santa Maria style grill for my fire pit. I can easily adjust the grill height with a crank of the handle. Works great. Great flavor and so much fun. Thx for the video. Love you guys!
Would be cool to see you and morrison sit down and review the food together just for a couple videos! I love how you guys change it up and keep it exciting!
In ZA we use a combination of wood and charcoal in our built in fireplace type of braais. The type of wood flavor you get is so subtle especially in things like Boerewors (sausage) when the fat flares up and smokes. I keep a piece of wood ambers for under the rump Steak to get that flavour from the wood. The built in braai can handle a nice hot wood and charcoal combination fire.
I've comented on your show before. Love it please keep them coming. Writing you from Brampton Ontario Canada. I always use a wood fire super hot using Apple wood. The apple wood gives a smoke taste out of this world especially with pork served with Apple suase. Can be used for any meat really. Just good smoked food.
I've been tinkering with charcoal as the base but tossing wood chunks in, reverse sear method and it seems to capture both fairly well since the wood smoking happens earlier on in the cooking process
Here in Spain takes me about 45mins getting the olive wood to burn down and give me the embers to cook on, then the heat lasts for a long time. Sadly we had to knock her down during the COVID period as it was too old and beyond repair. But on the bright side, found your channel and interested in completely changing from Brassaria style to one of those ceramic smokers. Plus I gave up eating meat, so thought it would be great to smoke all types of fish and veggies. Great channel New subscriber!!
The reason why there is a difference, according to your video, is that you added more fuel to the charcoal grill when you added the small log. This created more heat and smoke, thus the better texture. With the wood fired grill, you did not add anything else prior to adding the steak. You also had far more charcoal on the grill so you had far more ambers on that grill than the wood fired grill. The biggest difference was more heat and smoke on the charcoal grill, giving you a perfect medium. The wood grill had less heat and smoke, giving you a perfect medium rare. Keep up those great videos!
For the all round flavour profile, throw a a small branch of fresh bay leaf into the Charcoal mid way through the indirect cooking!! Of course in Africa you can also use a different wood. Kameelhoudt or ysterhoudt. Most Dutch wood burns to nothing too quickly.
No reply .... sad I was going to let you know of a secret on why your lamb in a hole went wrong lol fyi traditionally you get stones put them in the fire once super hot you make a bed with stones cover sand then fire wood on top if you put fire inside when you close it the fire will shut off no oxygen just my opinion but where is Denise?
Nice, i was curious if the woodfire would be better. Why didn’t you test a pizza, comparing the differences in bbq fuel? I think the woodfire would win
looks so good. we cook on wood fire sometimes at the house. just throw some bricks together and start a fire next to it and shovel and move around the fire under the gril grate
Used wood to burn in my green egg to make pizza, it didn't last long. Pizza platter was super in my way to add more wood. For long and hot cooks I prefer charcoal. BGE was perfect afterwards, the filt was already done anyway.
Nice video as always!!! For woodfire grilling I think argentine/uruguayan parrilla is the way to go, it's a lot easier, since you can keep your fire going on one side and just use the embers on the other. Try looking for that, it is an easy built and I think you will be able control your grilling better when using fire. The Locos X el Asado channel is a good reference.
In many countries in South America wood fired BBQ's are the traditional way to go. It takes a lot of wood, and a bit of work at they often hit the burning logs with sticks to break them into smaller pieces of embers, but when you a achieve a good big bed of wood embers you get a perfect source of heat and flavour. Anyway. You can make your own charcoal fairly easily, but it does take some time, and wood, which is why good quality charcoal is so expensive.
i cooked my 3kg lamb roast in my BBQ kettle with wood fire and wow got really good smoke on it. I used Red Gum tree from bush land behind my house so if you use strong wood the cook goes really well 4 hours easy. better then coal and briquettes might take longer to set up but that's half the fun on a Sunday roast.
Curious about starting a wood fire outside of the grill until the coals are ready. Then shovel the coals into a preheated grill. This would take care of the handle burn issue, the time issue, and you can add enough coal to get a sear at the end.
I tried this today on my char Griller Akorn. It works really well. The problem with starting the fire in the grill is you lose a lot of embers waiting for the wood to burn down. I find it best to burn in a fire pit then transfer the coals. I have a ton of maple wood from a tree I cut down and I don’t want to spend money on charcoal. What’s the point? I have perfectly good wood to use. 🤷🏼♂️
@@SAUCE206 what are the sizes of the wood you use? I have a bunch of oak logs that I need to use up, but they are generally 18 inches long, 4-5 inches thick
@@SAUCE206 what are the sizes of the wood you use? I have a bunch of oak logs that I need to use up, but they are generally 18 inches long, 4-5 inches thick
Great test! I was just wanting to do this w/ my Big Joe. You should try this same test w/ a low and slow cook, say, a brisket or boston butt! Would love to see that!
In Texas we use different types of wood to smoke our meats and charcoal or a combination of charcoal and wood to grill. I use only mesquite wood to grill 🤷🏻♂️ 😁
I have a fire pit next to the BBQ. Start the fire, have some drinks and when the fire has some good coals, just shovel them into the BBQ and cook. I cook everthing on it, like that.
grilling over real hard wood is easy. It just takes more time than charcoal. But once you have a nice bed of coals with the wood its game on! And you don't have to add chips like the charcoal.
Unwritten rule in South Africa if we Braai or "BBQ" it has to be wood. It's open the festivity around the fire. Few beers or brandy. However we don't usually do it in a smoker, we do it in a open grill (braaier).
I pour out half a small bag of matchlight charcoal then top with a full load of firewood then light charcoal. In about 20 minutes you got plenty of heat
Great video again. I have to admit to consuming MUCH of your content in the last weeks. All is done well and very interesting. The advantage of woodfire grilling is that you can take many different kinds of wood. And I agree, don't turn your bbq into a woodfire grill. Get a separate, dedicated woodfire grill. I love grilling over a spruce wood or pine wood fire, maybe even adding a chunk of different wood. Woodfire grilling is, just as smoking and other forms of grilling its very own thing.
This was interesting. So I guess you don't do offset smoking much? I've been learning that for the past coupla months and for now that's the way I want to do my BBQ. But in honesty, your videos are great.
Nice video my friend! You have come to the same conclusion I did when I built up a wood fire and used the DoJoe on my big Joe... it is possible, and fun, and there is a flavour difference, but it's probably not worth the effort and the grills are really designed for charcoal. Keep up the great work!
Charcoal is pre burnt compressed WOOD !! it's added science to the wood cooking method , by pre burning and compressing the wood you get a denser hotter Coal to cook with .
You need a Weber Kettle and the Santa Maria attachment. More wood and more steaks and then do the comparison. Plus some people just like cooking over fire.
He could have fired the wood to embers in a large wood stove or something else like his pig pit or that big fancy wood fired grill he has. Then he could shovel them into his kamado. The kamado was the very worst kind of grill to use for this because the lid is difficult to deal with. A cheap weber would have been better... or any kind of a Santa Maria style or Asado style grill. All that said, I really appreciated the video because I've been wondering about doing the same thing and now know that doing it in a kamado is a bad idea.
Just feeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnttttttttttttttttttttttttaaaaaaaaaaaaaaaaaaasticcccccccccccccccccccccccccccccccccccccccccccccccccccccccc , Mate .
Hey guys! Can you make a video on how you clean your kamados? Also if you had to put more charcoal of wood chunks in the middle of your cook, do you open lid or there's any space to do so without losing temperature? This video really got me interested in a Kamado Joe... Cheers from Panama!
Nice display of BBQ skills at the pit, Roel...! 👍🏻🔥. PD.- Where is Denisse?, I am talking about the young girl that used to participate in your videos; she was cool...! Does anyone know something about it?....😀. Greetings from the México’s 🇲🇽 Northwest. 👍🏻💯🔥
10:55 you draw conclusion that if you want to keep your BBQ, do not use wood. But charcoal burns up to 1100'C (2000'F), while wood burns up to 900'C (1650'F). You also noticed it that wood BBQ had lower temp than charcoal one. So in theory, if you use clean seasoned firewood (not some random construction wood full of chemicals), burning wood in charcoal BBQ should not damage it more than charcoal. Also those ceramic BBQs are practically forges, they should withstand 2000'C (3600'F).
Interesting experiment, guys! I'm just curious: why did you leave the lid open on the wood fire grill, yet closing down the vent on the bottom. What would happen if you closed the lid?
*Love it!! I used to use a propane grill and after using my Weber, the food just tastes so much better and the temp **MyBest.Kitchen** control is so easy! Will never use a propane grill again!*
This is my first charcoal grill after a lifetime of gas. th-cam.com/users/postUgkxBPjh-m7-eaAjTEt8BOZRSRRxXqxiI90W The food in it turns out great. Also, the ash remover makes it easy to clean.The base is sturdy and it has ample space inside.I use a chimney to get it started, and it seems pretty efficient. One chimney is enough to cook a whole lot of meat and still keeps burning. If you close the vents it cools down well making it so the coals remaining are still usable as supporting cast members (you still need fresh coals to get them going.I was going to get something bigger, but realized with coal, bigger is just more wasteful and harder to cook with.
I use both. I dont buy fire starters. I lay a small layer of charcoal, lay a couple pieces of folded up cardboard on the small bed and build a small teepee of wood with small sticks and one bigger stick and one even bigger stick around the cardboard. Simple light the cardboard when the sticks burn down the embers light the charcoal. then throughout the cook, I add more fruitwood and couple pieces of charcoal (if needed temp). Please try it pitmaster X and give a shout out to Howling Wolfgang. You could compare it to the charcoal only method. I cold smoke jerky the same way using the vert small fire and small amounts of coal and sticks in the same periodic manner. its like the best of both worlds as charcoal sustains a fire and prevents it from burning out "in the beginning" but the wood burns down to coals also. i use much less charcoal this way. I love your channel by the way. I have been a silent watcher just looking at all the great dishes your making.
I have done that with the wmf. No problems with flames. Grilling with wood gives a much more consistent and soft smoke taste. I agree with your observations.
I grill with wood all the time. I make the fire and get to cooking almost immediately. if the fire is a few inches below the steak and you get the crust on the steak first, then it will give the best crust that you can get. The reverse sear method isn't the way I would go.
I love cooking over wood, but there is a difference. I think your explanation of the two finished products were perfect, but I do prefer the wood myself. Great Video!
He only smoked it with the wood rather than actual flame grilling
I always use woodfire in my kettle and, in my opinion, I think it works very well both for steak and for smoking big pieces of meat!
Great video!
I made a Santa Maria style grill for my fire pit. I can easily adjust the grill height with a crank of the handle. Works great. Great flavor and so much fun. Thx for the video. Love you guys!
"Through the magic of time..." nice nod to the BBQ Pit Boys
Can you SMELL THAT. You know it's gonna be GUDDDD
@@arnaudsprenger7505 Guga
Would be cool to see you and morrison sit down and review the food together just for a couple videos! I love how you guys change it up and keep it exciting!
Guys, this was a very good comparison and I really enjoyed watching it. Very informative. Keep up the good work.
I cook with wood often. Didnt look like you used enough wood to be honest.
In ZA we use a combination of wood and charcoal in our built in fireplace type of braais. The type of wood flavor you get is so subtle especially in things like Boerewors (sausage) when the fat flares up and smokes. I keep a piece of wood ambers for under the rump Steak to get that flavour from the wood. The built in braai can handle a nice hot wood and charcoal combination fire.
If you want more taste use coconut shell fire (indonesian style) we call it 'sate',
Sorry my english is bad.
"Charcoal is expensive" says the guy sitting on $4k worth of grills.
Oh no, he's got more than 4k worth of grills around lol.
Oi40ozCasualty Yeah, that’s a lot of money for most to spend on a grill. What’s your point?
Life is expensive
Those grills may be free b’s?
KJ sponsors the channel. He doesn't pay for the kamado's or the charcoal. Either way, don't talk shit. X is the man.
I've comented on your show before. Love it please keep them coming. Writing you from Brampton Ontario Canada. I always use a wood fire super hot using Apple wood. The apple wood gives a smoke taste out of this world especially with pork served with Apple suase. Can be used for any meat really. Just good smoked food.
I've been tinkering with charcoal as the base but tossing wood chunks in, reverse sear method and it seems to capture both fairly well since the wood smoking happens earlier on in the cooking process
Here in Spain takes me about 45mins getting the olive wood to burn down and give me the embers to cook on, then the heat lasts for a long time.
Sadly we had to knock her down during the COVID period as it was too old and beyond repair. But on the bright side, found your channel and interested in completely changing from Brassaria style to one of those ceramic smokers. Plus I gave up eating meat, so thought it would be great to smoke all types of fish and veggies. Great channel New subscriber!!
The reason why there is a difference, according to your video, is that you added more fuel to the charcoal grill when you added the small log. This created more heat and smoke, thus the better texture. With the wood fired grill, you did not add anything else prior to adding the steak. You also had far more charcoal on the grill so you had far more ambers on that grill than the wood fired grill.
The biggest difference was more heat and smoke on the charcoal grill, giving you a perfect medium. The wood grill had less heat and smoke, giving you a perfect medium rare.
Keep up those great videos!
For the all round flavour profile, throw a a small branch of fresh bay leaf into the Charcoal mid way through the indirect cooking!! Of course in Africa you can also use a different wood. Kameelhoudt or ysterhoudt. Most Dutch wood burns to nothing too quickly.
Where is Denise? I need to see her smile lol
No reply .... sad I was going to let you know of a secret on why your lamb in a hole went wrong lol fyi traditionally you get stones put them in the fire once super hot you make a bed with stones cover sand then fire wood on top if you put fire inside when you close it the fire will shut off no oxygen just my opinion but where is Denise?
We, here in Romania, use them both together so we get a nice amber from both
Here in Texas we also use both👍
I tried to give a big thumbs up but youtube only has one size ;)
Also shoutout to the amazing camera work
Tnx!
Nice, i was curious if the woodfire would be better. Why didn’t you test a pizza, comparing the differences in bbq fuel? I think the woodfire would win
looks so good. we cook on wood fire sometimes at the house. just throw some bricks together and start a fire next to it and shovel and move around the fire under the gril grate
Love the creativity mean!! Keep on grilling Dude 💪💪💪💪🥩🍺
Used wood to burn in my green egg to make pizza, it didn't last long. Pizza platter was super in my way to add more wood. For long and hot cooks I prefer charcoal.
BGE was perfect afterwards, the filt was already done anyway.
Nice video as always!!!
For woodfire grilling I think argentine/uruguayan parrilla is the way to go, it's a lot easier, since you can keep your fire going on one side and just use the embers on the other. Try looking for that, it is an easy built and I think you will be able control your grilling better when using fire. The Locos X el Asado channel is a good reference.
I have used my simple Weber kettle for this many times when I found myself out of charcoal.
In many countries in South America wood fired BBQ's are the traditional way to go. It takes a lot of wood, and a bit of work at they often hit the burning logs with sticks to break them into smaller pieces of embers, but when you a achieve a good big bed of wood embers you get a perfect source of heat and flavour. Anyway. You can make your own charcoal fairly easily, but it does take some time, and wood, which is why good quality charcoal is so expensive.
Komado is great for grilling, offset for smoking. Would recommend having both in your inventory
I wonder; Is this truly the best channel on youtube? I know, silly question, right?
Use good lump charcoal with just a piece or two of hard wood. Combination. Keep up the great work.
i cooked my 3kg lamb roast in my BBQ kettle with wood fire and wow got really good smoke on it. I used Red Gum tree from bush land behind my house so if you use strong wood the cook goes really well 4 hours easy. better then coal and briquettes might take longer to set up but that's half the fun on a Sunday roast.
Curious about starting a wood fire outside of the grill until the coals are ready. Then shovel the coals into a preheated grill. This would take care of the handle burn issue, the time issue, and you can add enough coal to get a sear at the end.
Way we do it for pigs in fl
I tried this today on my char Griller Akorn. It works really well. The problem with starting the fire in the grill is you lose a lot of embers waiting for the wood to burn down. I find it best to burn in a fire pit then transfer the coals. I have a ton of maple wood from a tree I cut down and I don’t want to spend money on charcoal. What’s the point? I have perfectly good wood to use. 🤷🏼♂️
@@SAUCE206 what are the sizes of the wood you use? I have a bunch of oak logs that I need to use up, but they are generally 18 inches long, 4-5 inches thick
@@SAUCE206 what are the sizes of the wood you use? I have a bunch of oak logs that I need to use up, but they are generally 18 inches long, 4-5 inches thick
you da man, love watching your videos there enjoyable to watch and I learn stuff win win.
Tried this in my weber kettle and it was great. I think this is the way to get closer to the great smoke flavors of offset grills.
What you need to do: cook your Steak on the woodfire and sear it on the charcoal ;)
That looked great. Thanks for the compare. I've wanted to try this. How about woodfired pizza on the BBQ?
Ik heb er ook daadwerkelijk aan zitten denken, nu dus de praktijk test door jou! Goed bezig
Great test! I was just wanting to do this w/ my Big Joe. You should try this same test w/ a low and slow cook, say, a brisket or boston butt! Would love to see that!
Light up the charcoal and add a chunk for smoke
Yeah I bt Dave been doing that for years why buy charcoal woods free.
I've thought about trying to do this with wood chunks on my weber with an SNS. Love the video
You have to try a offset smoker! The thin blue smoke is magic!! The taste is amazing
I was nervous you were gonna lose that wood fired ribeye when you tossed it on! Almost fell straight to the ground!
In Texas we use different types of wood to smoke our meats and charcoal or a combination of charcoal and wood to grill. I use only mesquite wood to grill 🤷🏻♂️ 😁
Man... I wish these Kamado's would be more affordable... I would order myself one right away.
Good video.
Next test...
Gas vs Wood vs Charcoal...
Why don’t you try to cook a pizza in the wood one? Maybe you can make it like an oven and get great results
Humm, needed that third steak. Wood fired on indirect and seared off on the charcoal. Loved to see Morrison getting to eat more these days.
I have a fire pit next to the BBQ. Start the fire, have some drinks and when the fire has some good coals, just shovel them into the BBQ and cook. I cook everthing on it, like that.
"It even tastes healthy!" That got me dudes! Keep it up!!
I like using wood over charcoal, I can buy enough wood to last several seasons for the price of 6 bags of Charcoal, which goes much quicker.
This may be in my favorite cooking video top 5 of all time.
grilling over real hard wood is easy. It just takes more time than charcoal. But once you have a nice bed of coals with the wood its game on! And you don't have to add chips like the charcoal.
Try doing it direct grilling and try differento types of woods a must do again.
Unwritten rule in South Africa if we Braai or "BBQ" it has to be wood. It's open the festivity around the fire. Few beers or brandy. However we don't usually do it in a smoker, we do it in a open grill (braaier).
I’m tired of eggs 🍳 chicken 🍗 and canned tuna. That steak 🥩 looks dope... gotta try some steak. Cheers 🍻
I guessing you were worried about damaging your grills. Cause wouldn't the Big Joe 3 be better for wood fire as it is a little deeper?
I pour out half a small bag of matchlight charcoal then top with a full load of firewood then light charcoal. In about 20 minutes you got plenty of heat
Great video again. I have to admit to consuming MUCH of your content in the last weeks. All is done well and very interesting.
The advantage of woodfire grilling is that you can take many different kinds of wood. And I agree, don't turn your bbq into a woodfire grill. Get a separate, dedicated woodfire grill.
I love grilling over a spruce wood or pine wood fire, maybe even adding a chunk of different wood. Woodfire grilling is, just as smoking and other forms of grilling its very own thing.
Cook it over wood then finish it over charcoal! best of both!! LOL
This was interesting. So I guess you don't do offset smoking much? I've been learning that for the past coupla months and for now that's the way I want to do my BBQ. But in honesty, your videos are great.
I'm no expert but I use both..... I like how long charcoal lasts, and I love the flavor of wood in my bar b que
Woodfire VS Charcoal VS Profane 👍🏻
Nice video my friend! You have come to the same conclusion I did when I built up a wood fire and used the DoJoe on my big Joe... it is possible, and fun, and there is a flavour difference, but it's probably not worth the effort and the grills are really designed for charcoal. Keep up the great work!
Good video.. thanks for making my mouth water
That is a brilliant idea. Cheers, Roel!
I can think of a really good reason to go wood fire on a Kamado... More time for your favorite cocktail!
Good experiment. Best of luck.
Try a Santa Maria style bbq grill. It’s meant for wood and allows you to raise and lower your meat with ease
I hope the chicken understands that after the McRibs and now the Subway Beef the KFC will be next?!
I liked to cook with mesquite wood. So I converted half of my gas grill to cook with wood or charcoal.
Charcoal is pre burnt compressed WOOD !! it's added science to the wood cooking method , by pre burning and compressing the wood you get a denser hotter Coal to cook with .
You need a Weber Kettle and the Santa Maria attachment. More wood and more steaks and then do the comparison. Plus some people just like cooking over fire.
As always great clip, top notch editing and oh boy, you guys are hilarious😂😂😂
He could have fired the wood to embers in a large wood stove or something else like his pig pit or that big fancy wood fired grill he has. Then he could shovel them into his kamado. The kamado was the very worst kind of grill to use for this because the lid is difficult to deal with. A cheap weber would have been better... or any kind of a Santa Maria style or Asado style grill.
All that said, I really appreciated the video because I've been wondering about doing the same thing and now know that doing it in a kamado is a bad idea.
What a delicious looking sandwich
i did nit look at the title i though you started mcdonalds at the intro lol
I’m South Africa, we tend to drink beer while waiting for the wood fire to get to temp… try that and be social
That's strange, I always get a better sear using wood in my Kamado compared to charcoal
Just feeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnttttttttttttttttttttttttaaaaaaaaaaaaaaaaaaasticcccccccccccccccccccccccccccccccccccccccccccccccccccccccc , Mate .
Hey guys! Can you make a video on how you clean your kamados? Also if you had to put more charcoal of wood chunks in the middle of your cook, do you open lid or there's any space to do so without losing temperature? This video really got me interested in a Kamado Joe... Cheers from Panama!
Nice display of BBQ skills at the pit, Roel...! 👍🏻🔥. PD.- Where is Denisse?, I am talking about the young girl that used to participate in your videos; she was cool...! Does anyone know something about it?....😀. Greetings from the México’s 🇲🇽 Northwest. 👍🏻💯🔥
“Ishnt dat viiiird?” - Goldmember
10:55 you draw conclusion that if you want to keep your BBQ, do not use wood. But charcoal burns up to 1100'C (2000'F), while wood burns up to 900'C (1650'F). You also noticed it that wood BBQ had lower temp than charcoal one. So in theory, if you use clean seasoned firewood (not some random construction wood full of chemicals), burning wood in charcoal BBQ should not damage it more than charcoal. Also those ceramic BBQs are practically forges, they should withstand 2000'C (3600'F).
That’s awesome! I love results like that.
"im gonna have to...." bbq that chicken. Noisy bird
Ohhh. Now I want Steak Sandwich! Damnit. Interesting stacking up Charcoal vs Wood. Be interesting to see Charcoal vs Wood vs Gas on something...
At least once a year I like to make a steak on wood coals. I think the flavor is better, but as shown in the video wood fires are a pain in the ass
Sounds like you need to do the love child.... reverse sear starting on wood fire. sear over charcoal for the texture.
The magic of time..... BBQ Pit Boys...
OMG! you're making me so hungry
so. now we need to know the same experiment, but with a really long cook. like a brisket. tell us what is best :)
Build a great camp fire. Take a metal shovel and transfer the perfect embers to the grill.
next time beercan CHICKEN
Interesting experiment, guys! I'm just curious: why did you leave the lid open on the wood fire grill, yet closing down the vent on the bottom. What would happen if you closed the lid?
i kept waiting for him to stick his arm on the knife tip on the cutting board,glad you did not!!