Hola Dr. BBQ!
I have a question regarding wood chunks (not chips). Everything I’ve read indicates that both wood chunks and chips need to be soaked in water before using. Recently however, when I bought a bag of chunks it talked about using the chunks exclusively to create the fire you would be cooking over (no charcoal briquettes, just the dry chunks). Do you have any ideas on this situation? Wouldn’t dry, large chunks of hickory wood make the food too smoky? Thanks for your help,
It all depends on what kind of cooker you’re using and what you’ll be cooking. In a closed smoker without much airflow the chunks could very well oversmoke the food and they won’t cook very consistently. I wouldn’t suggest it. But in an open grill that’s to be used for hot grilling steaks, chops, etc., it would work out OK. Just light the pile of chunks and let it burn down to coals. Of course once you did that, you’d have charcoal so why bother? My preference is always lump charcoal with wood chips or chunks mixed.