I went from selling firewood to small aromatic chiminea/firepit splits and now am thinking of using those splits to cook with as I've heard many of you guys talk about. I know NOTHING about cooking with wood, so if you guys would knindly tell me your set-ups, what kind of grills/cookers etc., how to do it-do you use charcoal AND wood splits or just wood; what species of wood works well for what meats, etc. I would appreciate it and remember I'm starting from knowing NOTHING about it so start from point zero-THANKS!
Anyone use "the Big Green Egg"? Can you use wood in it or must you stick with charcoal?
Thanks friends!
:greenchainsaw:
Anyone use "the Big Green Egg"? Can you use wood in it or must you stick with charcoal?
Thanks friends!
:greenchainsaw: