The mixture of charcoal and wood pellets
Has anyone tried a grill that uses both charcoal and wood pellet particles at the same time? The reason why I ask this question is that I saw someone put wood pellet particles on the charcoal in an ordinary charcoal grill. I have never seen such a grill in stores. I boldly assume that if there is such a grill, I might buy one. What do you think?
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Last edited by huangmanlei0702; August 14, 2024, 10:31 AM. -
I think something got lost in the translation...-
yes， some trouble with the translation. I want to say：Has anyone tried a grill that uses both charcoal and wood pellet particles at the same time? The reason why I ask this question is that I saw someone put wood pellet particles on the charcoal in an ordinary charcoal grill. I have never seen such a grill in stores. I boldly assume that if there is such a grill, I might buy one. What do you think? -
huangmanlei0702 Could you possibly use a smoker tube, that you put pellets in, then place on or next to the charcoal?
I tried dumping some on my charcoal in my Pit Barrel, they seem to burn up too quickly. -
I haven't tried the combination method you mentioned. However, I think I can better control the time with wood pellets, and at the same time, there is a smoked flavor. I think with charcoal, I can grill my favorite steak more deliciously.
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Yes, a moderator is aware of this thread and is keeping an eye online for any grills that use what this member is asking.Comment
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Tis best to use wood chunks in conjunction with charcoal.Comment
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I've thrown some pellets on top of charcoal in the past, have gotten some smoke. It works. Usually just a small handful.Comment
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There are pellet grills with Charcoal insertsComment
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Yeah this is news to me. Not sure why I'd want to... I can see adding wood to a charcoal fire or cooker, but can't see a rationale for adding charcoal to a wood-fired cooker. Yes, charcoal gives a specific flavor, but I've just never seen it. -
It is my understanding these use both charcoal and wood pellets.
Camp Chef Woodwind pro
Pit Boss KC Combo
Masterbuilt Gravity Series
I remember seeing a grill that had a small pellet grill on one side and a charcoal grill on the other.
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I would expect that pellets would burn up very quickly when placed on a bed of charcoal compared to wood chunks. Surface area to volume ratio is much, much greater for pellets, especially once they start to fall apart as they burn, which won't take long at all. So one would have to be replenishing quite often, and if ash deposits are a concern, you'd end up with more from all the pellets you'd have to shovel in there to keep some smoke rolling than you would from the two chunks of wood you'd need for a typical low and slow cook.
I can see no reason to do this, personally. The wood smoke flavor is outstanding with chunks-on-charcoal, and it's way easier to do. The additional ash from the chunks will be lost in the ash of the actual charcoal anyway.Comment
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I would think the smoke tube or foil pac with holes poked in it or if I remember correctly, someone here did a small dutch oven with holes drilled in it placed in the coals for smoke.Comment
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How to Build Alton Brown’s Cardboard Box Smoker - Alton Brown
The skillet with wood chunks could probably be adapted with wood pellets set on a bed of charcoal instead of the hot plate.Comment
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If you have pellets, give them a try. Just place them on top of the charcoal. As far as controlling the time, you can do that with chunks too. Just take the chunk or chunks out when you want. You can also control the amount of smoke with the number of chunks and the size of the chunks.
You may be able to get chunks of some local wood for free if you look around.Comment
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Welcome to The Pit!
Think about this. The pellets produce enough heat to make barbecue. And charcoal produces enough heat to make barbecue as well. So from an engineering standpoint, how could we make an oven that would produce half its heat from pellets, half its heat from charcoal, and maintain the simplicity of pellets while also producing good tasting food?
My next question is, “Why?” Let’s imagine two different devices: let’s say, a Traeger pellet grill with a bed of charcoal, and a Weber Kettle with an added pellet auger.
What is lacking in pellets that would require charcoal? What is lacking in charcoal that pellets would fix… or, better stated, that pellets would fix better than just adding wood chunks? Pellets are expensive compared to wood chunks. Loading up a pellet hopper and adding wood chunks to a snake are about equally simple. And adding an electronic auger and monitoring system introduces additional cost and complexity. If the cost and complexity of the auger and temperature control is acceptable to the user… then what is the need for charcoal? A pellet grill already works just fine without adding charcoal.
I’m just having a hard time understanding how this device would improve either solution each by itself. The advantage of the pellets is ease of use at the cost of price and complexity. The advantage of charcoal is simplicity and affordability at the cost of monitoring the cook. Combining the two creates the worst of both worlds: higher price, more complexity, and you’d still have charcoal to monitor.Comment
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The Camp Chef Woodwind Pro is a pellet cooker with a slide-out tray you can place wood chunks in. Although you CAN place charcoal qriquettes in that box, why would someone do so? You're not using that box for heat, it's for smoke and flavor. To add charcoal flavor to a wood-fired smoker? I dunno, it is technically possible, and Camp Chef DOES actually mention "even charcoal" in the blurb on the website- as if they, too, are saying, "Yes, you CAN, but WHY?" Does a little charcoal burn in that box contribute anything to the cook? I don't know. Not something I would do, but someone looking for charcoal flavor, maybe.
The Pit Boss KC Combo is just a single unit with side-by-side independent pellet smoker and gas grill, I think.
The Masterbuilt Gravity series is just a gravity feed charcoal cooker that runs on briquettes or lump charcoal - you can probably put some chunks of real wood mixed in. Pellets, I don't know if they would provide much, if any, utility for that case use, but throwing some in would allow them to burn along with your charcoal.
I think we're maybe talking about different things in some cases here. OP is asking about use of charcoal and wood pellets at the same time - I assume charcoal for thermal characteristics and pellets for some wood smoke flavor? I dunno, there're lots of ways to skin a cat, doesn't mean all of 'em are realistically useful.
But, to each his/her own. Whatever floats your boat. I like have multiple cookers to do different things depending on my need or 'want' at the time I'm cooking.
Was just thinking about it the other day, and I currently have NINE outdoors cookers, none of which is even a gas grill. lol
I prolly need a gas grill, though... it DOES have some utility, sometimes.Comment
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Wood pellets are kiln dried. Not enough moisture for good smoke. That is major complaint of pellet smoker owners that pellet smokers don't produce enough smoke, thus the addition of a smoke tube. So you can sprinkle pellets over charcoal or just use wood chunks with charcoal, but as mentioned not great smoke.
Use seasoned wood that is cut down into chunks for best results with charcoal.Comment
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