> On 18-Apr-2006, "Jerry" > wrote:

Disagree, used a Char-griller successfully with wood for a few years.
Caveat: for a 5-6 hour cook (ribs) I'd use lump+wood for the first 2 hours
or so then go to lump only. Using wood on a lump coal base, two hours is one
medium log or a couple of smaller pieces. For more smoke resistant cuts like
butt, I'd use whatever I had. Never had (or maybe recognized?) what others
describe as creosote, but was always careful to use aged wood. Larger pieces
always required some lump or other coals to help keep them burning and not
just smoldering. Never had the problem with fire licking into the main
chamber, but I had a grilling coal grate in the main chamber I turned upside
down as a baffle (Thanks for the tip Brick!)
Most of the wood was larger than recommended too. I'd agree smaller pieces
are the best, but not the only possible option.

A Char-Griller *can* handle wood IMO, but the meat being cooked has to be
taken into consideration. Ribs don't handle it as well as a big ole butt.
For ribs I stay with lump only pretty much now just cuz I don't get the
right sizes wood. For longer cooks wood is a nice option.

Gonna learn this summer how something other than a Char-Griller handles
wood. Wish me luck.

Dale
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