I love the idea of hybrid fire, but curious how effective it is in practice..
Most of my experience is cooking on gas grills and pellet cookers, so I'm relatively uneducated when it comes to true wood fire...but most of what I read says fire management is both challenging and critical to good results (good smoke vs creosote, burning meat to a crisp over direct wood fire, etc).
Does the drawer system which holds the wood allow or facilitate getting this right? I can see it working for charcoal, but the ability to cook with wood is what could make it really special for me...if it works.
I assume this isn't a good tool for true low and slow, but I do a lot of thick steaks and roasts by reverse sear, starting on smoker and moving to grill.. And spatchcock chickens on pellet smoker at higher heat.. Wondering if the hybrid fire would work well for this kind of use.
Would particularly love to hear from anyone who has cooked on one or eaten food made on one. Or has a view on the practicality of using this to get the smoke flavor of burning real wood.
Thanks in advance for any responses!
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