Search the Community
Showing results for tags 'Wood cooking'.
I have a buddy who is considering a switch to a Kamado (guess what sparked that ) from an Old Smokey (i think). Initially I thought I had him sold on a KJ and but it seems extremism runs in my circle and he's gung ho on a Komodo Kamado. I figured who am I to stand in the way of someone buying a Komodo but he's talking about cooking with wood in the Kamado and not lump. He asked me if it would work and I said I think it would but wasn't sure. I know we constantly have the charcoal vs. lump debates which is educational for me but rarely does wood come into the conversation. Is there anything wrong with using wood vs. lump charcoal? Pros/Cons? I'd hate for him to make the investment and be disappointed if his heart is set on cooking with wood. Thoughts?