Fuel used

[The Big E]

What % of your cooking is only done with charcoal?  Charcoal with some wood? Favorite wood and favorite charcoal brand.   My  favorite wood is apple. No favorite charcoal brand 

[Aussie Ora]

Depends on what I'm cooking but I reckon you can get away with just straight lump no wood on any cook.you I'll still have a bit of a smokey taste

Outback kamado Bar and Grill

[Pequod]

Probably 80% is straight charcoal. Add wood to the rest.

Charcoal I like: KK Coffeewood lump, KK CoCo char, Rockwood lump

Wood: Whatever suits the cook. 

[ckreef]

At this point 100% Fogo Premium Black Bag lump. 

Hot/Cold smoker if I want an additional smoke profile. 

[5698k]

I’m using rock wood only because I don’t want to blow through my coco char too quickly, I’m hoping Dennis gets this worked out soon. As far as wood, it strictly depends on what I’m cooking. For pork, I like maple, beef, I like oak and mesquite.


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[tony b]

Best source for smoking wood - Fruita woods.

https://fruitawoodchunks.com/

I usually have several on hand - cherry, apple, peach for flavor; hickory, maple, and red oak as a base. Need some mesquite, but they are currently out. Dennis' coffee wood is very nice. 

Check out the Naked Whiz's charcoal database as a great resource.

http://www.nakedwhiz.com/lump.htm

I've tried a lot of charcoals over the years. My favorite unfortunately is very hard to get here - Weekend Warrior from Wicked Good Charcoal. Tried Fogo, but didn't like it - too big chunks, sparks like crazy, hard to light. Settling on Rockwood now because it's easy to get locally and it's pretty good stuff. Just recently tried the Kamado Joe lump; it was decent, but lots of very large chunks, burns OK. If I'm desperate, I'll use Royal Oak lump, not briquettes. Cheap, burns fast though, so you go through a bag pretty quick. 

Best advice - stay away from Cowboy! Don't be lured in by the wide availability and low price. Nasty stuff - leftover scrap lumber pieces. Burns like paper and often has an off smell. 

[Chanly1983]

I second rockwood and fruitopia.com for smoking Woods. If you can order dennis’s Charcoal do it! If not we can do a group buy later on when it’s available. At least order some coffee smoking wood, depending if you get a cold smoker will determine size to order.

[BonFire]

100% of my cooks have wood mixed in, depending on what meat I'm cooking. Wood i have bought from traders online, my own garden (banksia cones) and friends, pecan, jam wood, sandalwood. Charcoal sourced locally its called Mallee here, and i adhere to a Harry Soo tip of making sure the wood chunks are under the charcoal so they smolder and not burn when put on top (only found tip a couple of weeks ago so still in test phase).

[Aussie Ora]

100% of my cooks have wood mixed in, depending on what meat I'm cooking. Wood i have bought from traders online, my own garden (banksia cones) and friends, pecan, jam wood, sandalwood. Charcoal sourced locally its called Mallee here, and i adhere to a Harry Soo tip of making sure the wood chunks are under the charcoal so they smolder and not burn when put on top (only found tip a couple of weeks ago so still in test phase).

For long cooks wood underneath the charcoal can keep it going but wood on top is fine just wait till it settles down

Outback kamado Bar and Grill

[JDBBQ]

I have been using Fogo Super Premium, with hickory and/or cherry mainly.

[BIGSHEP]

I guess I am going to try rockwood.

[Tucker]

I use both lump (Royal Oak, Rockwood) and Dennis's extruded.

The lumps are easily sourced locally, any others would have to be shipped and that is just a mess to do so.

Use a smoke wood from Fruita Wood when appropriate.