I used to think charcoal was the only way, but now I'm all in on wood splits for smoking

For 8 years I insisted on using briquettes for my overnight cooks, thinking wood was too unpredictable for steady heat. Then I grabbed a bag of hickory splits on a whim during a trip to Kansas City last fall, and it completely changed how I approach pork shoulders. The flavor difference is huge, even with the same rub and cook time, and I actually have to manage the fire less than I expected. Am I the only one who made this switch and can't go back to charcoal now?

2 comments

2 Comments

jade_johnson17h ago

Honestly, "I actually have to manage the fire less than I expected" - that line hit me like a bag of lump charcoal to the face. Ngl, I spent years acting like I was some kind of pitmaster with my briquette pyramid, thinking wood splits were for people who liked babysitting fires. Then I tried switching once and now my grill is basically a wood-only zone. Tbh, the only thing more embarrassing than my old charcoal obsession is how I used to brag about being able to set up a perfect snake method, like that's a life skill worth mentioning at parties.

the_lucas14h ago

That "babysitting fires" line is exactly what I tell people now too. Key trick is to add a smaller split first so it catches fast, then stack the bigger ones around it once the firebox gets hot.