AboutWhitestag Expertise I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.
Experience I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.
Education/Credentials Not applicable to this area of expertise.
Question my neighbor has a trailer type box and barrel set up with a propane starter to ignite wood.i have a patio type barrel smoker/grill.he has been wandering what usage(if any)lava rocks could have in a charcoal grill.the theory is,that we can do our usual fire start and use lava rocks to continue heat source without adding more wood/charcoal for longer cooking.how far off are we on this concept?
Answer I think I understand correctly the kind of smoker you're describing. The gas not only starts the wood fire; it also preheats the unit, which is a real advantage for a large mobile barbecue. You want to start the thing up with wood/charcoal, then switch to gas only, correct? If that's what you intend, then you won't really be doing real barbecue, which requires cooking with hot smoke over the course of many hours. The smoke generated by a start-up batch of hardwood charcoal/wood would add a bit of flavor, but you wouldn't end up with the rich flavor of true barbecue.
If I've misunderstood your question, let me know, and I'll try again!
