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Wood on the Kettle

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 915
    • La Crosse, Wi

    Wood on the Kettle

    So, I have got a new bug. I have done two smokes now, 6 hours on ribs, and 7 hours on salmon, where other then a little charcoal to get the fire going, the rest of the cook was all done by wood fire on my 22 kettle. That is a fun way to cook. If this fun lasts long, I could be in trouble, I definitely would want a Stick burner, hoping that passes.

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    Last edited by Richard Chrz; September 11, 2020, 04:20 PM.
  • Chuck in Charlotte
    Club Member
    • Oct 2017
    • 151

    Can you give us a rough idea of how you started the logs without getting too much white smoke? I've tried grilling Santa Maria style with logs, but haven't had the nerve to tried all-wood smoking yet on my Kamado. Oh, and where are the pics?


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I will do more on it. But, I am still learning, so not sure I am to tell others yet, I will take more photos next time I do it. I will post the salmon in the topic post.
  • Steve B
    Club Member
    • Jun 2016
    • 2980
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    The great thing about our Pitmaster club is we’re all here to help each other.
    Sooo I am here to help you.


    • ofelles
      ofelles commented
      Editing a comment
      That was not nice! 😀👍

    • Steve B
      Steve B commented
      Editing a comment
      ofelles Just trying to help a guy in need out. 😁🤔😳

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
  • Greygoose
    Club Member
    • May 2019
    • 646
    • South Shore,MA

    I like ur style,,,,,
    wood rules


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yup, it most surely do, Brother!
  • ofelles
    Club Member
    • Jun 2018
    • 2019
    • Brentwood CA
    • Yoder YS640 on Comp cart
      Klose 20x42 Charcoal Grill
      LSG Insulated Cabinet
      Jumbo Joe
      VacMaster Pro 380 sealer
      FireBoard and Pit Bull fan
      Thermoworks Signal
      Thermoworks Dot
      Thermopen Mk4

    Be afraid............now we know!


    • Jfrosty27
      Club Member
      • Mar 2020
      • 742
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Weber Smokey Joe
        SnS Deluxe
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      You’re doomed. Might as well face it head on. 🤷‍♂️


      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 9302
        • Kansas Territory
        • Grills / Smokers

          Kingsford 24" grill (Free) 'Billy'
          Brinkmann Smoke n Grill
          Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
          Weber 18" Kettle ($30 CL) 'Lil' Feller'
          Weber Smokey Joe ($25 CL) 'Lil' Brother'
          Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
          Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
          Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
          Weber 22.5 OTS DO Code Black ($15 CL)
          Weber 22.5 OTS E Code Black ($20 CL
          Weber 22.5 OTS EE Code Black ($20 CL

          Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
          Weber "H" Code 18.5" WSM '86 ($75 CL)
          Weber " " Code 18.5" WSM

          Weber 26.75, $199 NFM clearance !!!
          Weber SJS AH 'Lil' Brother'
          Weber SJS AT 'Lil' Sister'
          Weber SJS DE Code (FREE) 'Lil' Helper'
          Weber SJG M Code 'Lil Traveller'
          Weber SJS AH Code 'Kermit'
          (Lime Green)
          Horizon 20" Classic, w/baffle/tuning plate (FREE)
          Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

          Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
          Maverick ET-732, (Black)
          Thermopops, (Red, Yellow, Green)
          ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
          Blue ThermaPen Mk4
          Orange Thermapen Mk4
          Pink Thermapen Mk4
          ThermoWorks IR-GUN-S
          ThermoWorks Smoke
          ThermoWorks Open Box Smoke
          4 Pro Series cable extensions
          Smoke Gateway

          2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
          BBQ Vortex, 2 Hovergrills, Top Deck
          Warming shelf
          MyWeigh KD-8000Kitchen Scale
          Backyard Grill marinade injector
          Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
          Bear Paws
          Meat Rakes
          BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

          Probably a ton of cast iron, mostly very old...still cookin'
          G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
          '60's Revere Ware (Mom's), + others found elsewhere
          60's CorningWare 10-cup percolator (Mom's) Daily driver
          50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
          Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
          Tramontina 6.5 qt Dutch Oven

          Cutlery, etc.:
          Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
          Dexter 12" slicing knife, 6" Sani-Safe boning knife
          Smith's Tri-Hone Natural Arkansas Knife Sharpening System
          Multiple steels, from all over the planet
          Crock sticks
          Diamond stones, various
          Lansky Sharpening System

          Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
          Dinner: Guests: Washington Forge, Town and Country
          Fancy / Formal: Family silverware

        Richard, that there is some Breathtakinly Beautimous lookin salmon, Brother!!!!

        Splendid pics, as well!

        Reckon yer usin chunks, rather than small splits? That's how I do in my kettles...

        Chuck in Charlotte addin seasoned chunks this size ~ 3" chunks, bark an all, over a proper hot bed of briqs jus ain't never made enough of a puffa smoke to concern me fer a minute, an never has affected my foods... give it a whirl, but don't use hardware store chunks, git some local, seasoned split wood of choice, chop it down ~3" with a chop saw, an experiment, Brother...

        One thing to bear in mind, startin out, is that th wood will burn hotter than yers or my briqs, so keep tabs on what yer kettle's a doin, as it transitions to wood coals...adjust lit amount of coals, and/or vents, as needed, to maintain kettle temps...
        Lots more tips I can drop, if'n any yall even remokely interested...

        An, yeah, Richard, I have no doubt that th whole "Wantin a Stickburner Thing" will pass; That's certainly been my personal experience, Brother...lol!!!

        Many Thanks fer sharin such a wonderful cook with us, Amigo!
        Last edited by Mr. Bones; September 11, 2020, 05:35 PM.


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Hey Brother! That was a fun cook, and I gave some to a neighbor, so even better.

          It's like I must be stalking you, yes, I used some fairly decent size chunks, fist size to smaller depending on how I am trying to manage the fire. So much fun!

          Regarding temp, I kinda planned on thinking that was the case, yet, never rose over maybe 235, I keep a tight fire. lol

          I'll take your word on the stick burner urge. HA!

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          I also concur with @Mr.Bones on my experience so far, the little white puffs I have seen so far, not worrisome at all. But, I'm a newbie
      • JGo37
        Club Member
        • Apr 2018
        • 1576
        • the LOU
        • Cookers:

          22" Blackstone Griddle, with stand & hood
          CharGriller Portable Firebox - so modified you'll BLOL
          Kitchenaid #810 Charcoal Grill - highly modified
          Weber BI-code Black Performer w/Igniter
          Weber DE-code Red Limited - 'Lucille'


          Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
          BBQ Dragon kettle shelves - 2
          Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
          Fyre Dragon Kettle Ribbin' Ring
          Fyre Dragon Kettle 2-Zone Smokin' Sheet
          OneGrill Rotisserie for the Kitchenaid
          Smoking Tubes: 2x12" & 1x6"
          Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

          My Helpers:

          Anova 900W Sous Vide Cooker w/Radios
          Instant Pot 6Q Duo
          Nesco Tabletop Roaster
          & the PIT!

        Now I have to find my perforated pizza tray, see if it fits my kettles, and if so do a wood-only cook tomorrow.

        That is a great cook - the fun (grudgingly) never ends... LoL


        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          I did not smoke it on that pan, that was only to help bring the. In. I had a small wired rack, just so it did not fall apart on the kettle.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          start with a briq base, to git th coals goin.

          Happy Pizza, we wants pics...
      • Skip
        Founding Member
        • Jul 2014
        • 3308
        • Blue Earth, Minnesota
        • MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

        I really like the looks of that salmon Richard! Yum-yum.


        • barelfly
          Club Member
          • Dec 2017
          • 1082
          • New Mexico

          LoneStarGrillz. SteveB already mentioned it. Just do it..... hahah oh, and ask kenrobin too - he has an LSG

          nice cooks as well!

          And to be nice, there is a Santa Maria grill attachment for the Weber Kettle that will help with that MCS but not as $$$$$ as the LSG, it’s pretty cool! I’d probably have already purchased it if my buddy hadn’t said we could build a few this fall.


          • Richard Chrz
            Richard Chrz commented
            Editing a comment
            You did such a great sell on why I should not do this. P.s. I told my wife I was looking at $7,000 smokers today, hoping $2 - 3,000 sounds better to her in a year or two. ;D
            Last edited by Richard Chrz; September 12, 2020, 04:14 PM.

          • Red Man
            Red Man commented
            Editing a comment
            Richard Chrz That’s a fantastic idea! I’m gonna use that one. Start talking to my wife about $7K smokers. In a year or two she’ll probably be happy if I settle for a $3K smoker!



        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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        Meat-Up in Memphis



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