Possibly a new idea for wood chunks.

[RonB]

As I have said in several posts, we lost a number of trees to Florence. I was turning them into firewood until my saw decided it didn't want to run any more.

I cut trees into lengths short enough for me to handle easily, so the pieces are shorter closer to the stump. One piece was about 10" long and that gave me an idea. I split it into kindling size pieces so that I will be able to add them cooks when they are dry enough. I'm thinking 1 or 2 pieces will be enough, and they should burn over an extended period since thy are relatively long.

Does anyone see a problem with this?

Another crappy cell phone photo.

[scottranda]

Perfectly ok to me! I do this with my father in law’s apple and peach tree!

[Steve R.]

I guess as long as the whole thing doesn't burn at once and affect your temperature too much, it should work. With the small diameter of those sticks, it should be pretty easy to run them through a table saw (or miter saw or chop saw). That's what I would do.

[Attjack]

What if you wrap them in foil leaving just one end exposed? Maybe it would slow burn like a fuse.

[Jerod Broussard]

I would cut "breaks" if you want smoke throughout. A chunk, space, another chunk, space, that way they go as the charcoal goes.

[Huskee]

Depends on what cooker you're using. You're venturing into 'stickburning' territory there, and what is most likely to happen is the whole log will burn, as Steve mentions, affecting your temps and giving you more smoke at once as opposed to the fuse effect you may be envisioning. Best to just chunk'em IMO. But, play around, I may be wrong in your specific application.

[RonB]

Thanx all I don't think it will burn as long as I keep the lid closed for low and slow. I'll just play around with it. I may wind up using as is, or cutting it into regular chunks. Or I could use it for pizza where I would leave the top ajar and would want it to burn.

[tbob4]

I use chunks like that, only smaller, all of the time in my Vision Grill and used to use the same size chunks in my Weber. Back then(that makes me sound very old) everyone was adding soaked wood chips and I was just tossing on chunks of wood on the briquettes.