Originally Posted by
teeteringhead
I always go for lumpwood, one never quite knows what goes into the briquettes ........
The turkey only needs the newspaper to look like he's perfectly at home on the throne, a moment of quality time captured ... I must get an extension, will be checking the Weber web site for details.
Why didn't I think of this before?
As to lump wood, I find that if I build a base of briquettes, and then add a half dozen lumps of presoaked mesquite or hickory, I get a nice flavoring from the wood and the more or less even burn.
We did pork tenderloin, steel head trout, and chicken on the Weber last weekend with soaked Mesauite. Added a bit more clove and paprika to the rub for the pork this time ... got rave reviews from Lady Wolf and Son Wolf, as well as Daughter Wolf and her husband.