Switched from charcoal to wood chunks after a competition last weekend

I've been team charcoal briquettes for like 5 years straight, always thought wood chunks were just for flavoring not the main fuel. But after watching a pitmaster in Kansas City run his whole competition setup on straight hickory chunks, I tried it myself on a pork shoulder and the bark came out way better than anything I've done before. Anyone else made the switch and notice a big difference in crust or is it just me?

3 comments

3 Comments

lisas782d ago

Switched last year and never looked back...

sullivan.quinn2d ago

Heard the new models are already making that one look like a brick.

knight.uma1d ago

Did the crust change happen right away, or did it take a few cooks to dial in the temp control with just wood?