Temperature Control with Wood

[Jason_Florida]

I have the char-griller smokin-pro with the offset fire box. I have been using a lot of wood as fuel for my bbq of late, and I am still struggling with temperature control. Wood burns so hot that I need to use small quantities to keep the temp as low as I would like.

But it burns so fast that the small quantity doesn't last very long. What I try to do is when the temp starts to drop I add another chunk. But I find it either doesn't light well from the wood in there, or it gets too hot.

Can anyone suggest a means to get better temperature control, or a longer cooking time from wood? I really like the flavor of wood cooked bbq, but I have such a hard time maintaining temp I am thinking of going back to lump coal as my fuel.

Thanks.

[Alien BBQ]

It has been my experience when I cook with all wood (pecan), that I will put enough wood in the fire box of the SnP Pro and let it burn completely down to hot coals. This normally takes about an hour and I do it with the lid open. Then I close the lid and let the cooker come up to temp. After that, I have a good bed of coals, so I just add wood when I need it. This way uses a lot of wood up front, but then I have better control for the rest of the cook. My big SS smoker does not work this way exactly, so you have got to know your equipment.
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[badcat222]

When cooking with wood I have always had two fires. One to burn wood down to coals, and the coals that I shoveled into the fire box. Cooking with wood is a great way to spend a Saturday with the guys. Sit around the cooker, tend the fire, drink beer, and tell lies.

For an all night brisket cook however, I like my sleep more than beer (must be gettin' old) so I use lump and the Minion method.
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Screw the whales, save the Cowboy.

[Jason_Florida]

[badcat222]

[Mark H]

The biggest factor I've found, is to have the wood dry. At this point it is like tinder, and you have to work to keep it from bursting into flames.

With the wood really dry, you can control heat by letting larger chunks burn down. You don't have to worry about yellow smoke at this point.
MKark H

[Smoke Daddy]

What is the Minion method
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Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[Smoke Daddy]

What is the Minion method
_________________
Low and slow that is the tempo!

Homemade horizontal offset
Kingsford kettle
professional warming oven converted to bradley biscuit burner (current project)

[Thomas P.]

I've been using a chargriller smokin pro with the side box for 6 years. One thing I can tell you for certain is this: The pit was not made for sticks or splits. The closest you can get is to pre-heat wood chunks in a chimney starter and dump them into the fire box as coals. The cooker was designed to work on charcoal with wood chunkcs or small sticks added to the top for smoke.

Mine works well with lump, as briquettes leave too much ash. the fire box on the chargriller chokes out too soon if you let it fill up with ash.
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GO VOLS!

[BBQMAN]

[wnkt]

I use a Chargriller and I use charcoal and wood chunks for smoke. I also made a charcoal basket because it seems to keep the temps more even and longer lasting than having them spread loosely over the grate.
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Electricity can be dangerous. My nephew tried to stick a penny into a plug. Whoever said a penny doesn't go far didn't see him shoot across that floor. I told him he was grounded. - Tim Allen

[Smoke Daddy]

[Smokedog]