- 23 Posts. Joined 5/2015
- Location: Brattleboro, VT
- Points: 10
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I use wood splits in my Chargriller all the time, the trick is to keep a small, hot fire like this-
I also heat the splits in the firebox before adding them to the fire. When I put the next split on the fire , add a new split to heat up.
If you maintain a fire like this your food will not be too smoky. If you let the wood smolder and produce a lot of smoke then it will be too smoky.
You can add unlit lump charcoal to the fire if you want, I prefer to add fully lit if I need to add charcoal.