Wood Fire Cooking

[tonydig]

Has anyone been successful using full wood fire cooking in their weber? I've done a bunch of searching and havent found much helpful info.

My initial thoughts are that the bowl is too low and you would lose a lot of heat with the grates since the ash would fall through the grate. Maybe cross grates? Even this may allow too much gap. I think the fire probably needs to be raised higher than the bowl.

I actually have a kudu grill grate (not the grill, just the grate) and a pole that I am planning to fix to the side of the weber so I can raise/swing the kudu grate. Similar in concept to the Gabby Santa Maria attachment but will be able to swing in and out of the flame as well as raise up and down.

Pics and insights much appreciated!

[michaelmilitello]

Baby Back Maniac has YouTube video for cooking with wood on a WSM.  In it, he cooks a Tritip attempting to mimic Santa Maria style.  T-Roy cooks has several Gabby grill videos.

I've never tried it.  I'm somewhat skeptical that the added effort will produce a significantly different result to make it worthwhile. 

[MacEggs]

Maybe cross grates?

 @tonydig , I would highly recommend using expanded metal (EM) on the existing charcoal grate.
It will help prevent losing some nice, smaller pieces of glowing embers.  I also like EM when using lump charcoal.




Here is a thread of mine where I used some driftwood:

http://weberkettleclub.com/forums/grilling-bbqing/grilling-with-driftwood/

[tonydig]

Maybe cross grates?

 @tonydig , I would highly recommend using expanded metal (EM) on the existing charcoal grate.
It will help prevent losing some nice, smaller pieces of glowing embers.  I also like EM when using lump charcoal.




Here is a thread of mine where I used some driftwood:

http://weberkettleclub.com/forums/grilling-bbqing/grilling-with-driftwood/

yes! this looks perfect. how easy/difficult is it to cut to shape?

[Darko]

My question would be,  Why bother?  Given the quality of lump charcoal available. Why bother? Given the effort involved, Why bother?

[MacEggs]

yes! this looks perfect. how easy/difficult is it to cut to shape?

 @tonydig , not difficult.  I used an angle grinder with a cut-off wheel then smoothed out the rough edges.
Be sure to use gloves with EM.  It will cut your hand like a razor blade if you're not careful.

My question would be,  Why bother?  Given the quality of lump charcoal available. Why bother? Given the effort involved, Why bother?

 @Darko
Hmmm... Why, you ask?  Because it's doing something different, and it's fun. YMMV 

[HoosierKettle]

Why bother??  Because any excuse to play with fire and food is fun.

I’ve cooked many times over an open fire using a tripod. I love the flavor I get while cooking over a fire.

Speaking of that, I need to break the tripod out and cook something.


Sent from my iPhone using Weber Kettle Club mobile app

[SMOKE FREAK]

Why bother??  Because any excuse to play with fire and food is fun.

Sent from my iPhone using Weber Kettle Club mobile app

Exactly what I was thinking...

Mix in a few beers (for me, not the fire) and it's a great time...

[Hell Fire Grill]

A wood fire is the true essence and roots of all BBQ. You'll get character and flavor in your cooking that you can't get with any other fuel.

[Darko]

The reason I said "Why Bother" was was this sentence by the OP..."My initial thoughts are that the bowl is too low and you would lose a lot of heat with the grates since the ash would fall through the grate. Maybe cross grates? Even this may allow too much gap. I think the fire probably needs to be raised higher than the bowl. "

This is why I thought the way I did.

I have cooked over a wood fire & wood burned down to coals, but not in a weber kettle.

This does give me an idea for an experiment....

[Lightning]

This does give me an idea for an experiment....

What are you thinking?

[MacEggs]

This does give me an idea for an experiment....

What are you thinking?

Don't over-think it.... Burning wood in a kettle is rather straight-forward. Then cook... 

[Darko]

This does give me an idea for an experiment....

What are you thinking?

I'm thinking to do a side by side comparison using lump in one kettle & wood in another, just to see if there is much difference in terms of preparation before it's ready to cook and any other differences.  If the only difference is that wood takes longer to be ready... that wont be an issue.

[MacEggs]

 @Darko ,
While you're at it, perhaps you could re-visit an old thread of yours, and get 'er glowing red hot. 

[MrHoss]

Used to know a fella who cooked with nothing but reduced twigs, logs, splits or chunks........whatever he could find laying around is what he used. He claimed it provided more of what he was looking for that gas or charcoal. I don't think he used a Weber and know forsure he did not worry about gaps....he just burned the wood down till the flames were mostly gone than added the food. Easy peasy Louisey.

I have also done straight wood cooks.....but have yet to make a Kettle glow Red Hot from heat.........sheeeeeeeeit.