Using real wood

I will be the fist to admit that if you look in my back yard you will find a gas grill. I hope that is ok with all of you. There are just some times when using a solid fuel takes too long and requires too much concentration. Even though I use my gas grill on a regular basis, it is not my favorite way to BBQ. I love using solid state flues like charcoal and wood because they provide me with a more complete BBQ experience.

I am about to walk you through the way I BBQ with real wood so you can try it out, and experience the joy of connection with your primal instincts in a way you may have never before experienced.

Note #1. You may have noticed how temperamental BBQ can be, it reacts to every step of the process, including the way you prepare your fuel. If you use a liquid lighter fluid be prepared to taste it in your meat. This is true with charcoal and wood regardless if you are using a quick cooking method or a smoking method.

Every BBQ specialist needs to have a charcoal lighter. I use mine even when I cook with real wood. I Light a few pieces of charcoal to place under my wood fuel. I cover it with wood chips and logs to help it combust.

Today I am BBQ'n with apple wood. This is one of my favorites because of its light, smoky taste.

Remember the cuddle factor when you are stacking your fuel if you want it to heat up or combust you need to keep your wood very close to your heat source. If you leave your wood and then come back make sure things haven't shifted too much. If they have, maneuver them back (Use of a good pare of leather gloves and a fire poker a necessary tools if you plan to cook with real wood.

Tip #2. When cooking with real wood, temperature control requires your full attention. By limiting the amount of oxygen that hits your wood you limit the ability of fire to consume and produce heat. This is how you would use wood to produce smoke and not a lot of heat; you give your wood just enough oxygen to smolder producing just enough smoke. when cooking at a high temperature with real wood you have two options; the first being cook your meat at a low oxygen level so it doesn't get too hot, option two (my favorite) is let your wood go crazy and burn it all up. When your wood turns to hot coals that aren't producing heat let them cool to your desired temperature and add your meat.

The great thing about spending so much time getting your BBQ ready is that you have extra time to marinade your meat. I marinaded this chicken in lemon juice, cumin, olive oil and a little rosemary for about an hour and a half. The longer you let it marinade, the more your food will take on the flavor you have given it. Today, what I really wanted was the flavor of real wood so I didn't give it long. I love using chicken when I really want to taste the flavor of my cooking process because it doesn't bring such a heavy flavor of its own, but rather it soaks in everything around it. Including delicious real wood taste.