WoodFiredGrille believes the re-cycle and re-use of our earth’s precious resources is a matter of ethics. WoodFiredGrille grills are the work of skilled craftsman, who take pride in crafting a high quality, non “obsolescence-engineered” product. WoodFiredGrille does not subscribe to the madness of today’s society that mass produce globally sourced products (brimming in all the big box stores). These products are designed to become obsolete and thrown away after an artificially limited life, or are often rendered unfashionable and considered useless and waste. How and what we choose to take and waste reveals how responsible we are to one another and to our earth’s precious resources. Our mission includes our commitment to NOT participate in society’s unlimited, materialistic appetite for wastefulness by neither producing, promoting or acquiring short-term, throw-away products. Outdated gas cylinders are the ideal choice for grill cook chambers and fire boxes because the cylinders are already aged, having the natural surface pitting and imperfections that cannot be duplicated for the rust or gunmetal appearances. These older cylinders are noted for their unique “old school” fabrication methods of soldering, brazing and riveted seams that are simply awesome in appearance and look. And the heavy wall gage steel of old cylinders is one of the secrets in why our grills are easy to hold and control temperature, even during cold winter-time use or on windy days. (Please note that all cylinders are grit-sand blasted inside and out to clean, raw metal, which means all previous exterior and interior coatings have been removed prior to our fabrication).

The use of wood is and will forever be the best way to enhance the flavor of food. Wood is the “old school”, time-honored way to add flavor to any food. In ancient times, smoke was also used to preserve meat for long periods of time. In recent times, wood as a cooking fuel has been replaced by electric, gas, charcoal and pellets. But not at WoodFiredGrille! Have you ever wondered why the food you ate at your last camping outing tasted so wonderful? It most likely was because it was cooked over an open wood fire. The WoodFiredGrille grill has been designed to use only wood because of the unequaled ability of wood to create smoke and add flavor. But, not just any wood. To produce a desirable smoke, the wood must be hard and free of resin (also called sap) and high in flavor. Hardwoods are available in a wide variety of flavors, and it is largely a matter of personal taste. The lighter fruit wood family includes apple, peach, cherry and pear creating the sweeter taste oten used on poultry or fish. The intermediate wood families of hickory, maple, pecan and oak will produce some amazing flavors to beef and pork. Mesquite is a wood family in a league of its own…so much flavor it needs to be used carefully and restrained. Not only is wood the purest and best way to flavor your food, the fire creates an ambiance and aroma (even without the food) that can truly be enjoyed. For those of us who are so fortunate to own property that has hardwoods, you have the additional satisfaction of harvesting your cooking fuel. The cutting, splitting and drying of hard wood is rewarding and satisfying in itself.

While the best answer is to let use and experience be the best teacher to produce your favorite results from your grill, here are some general guidelines. If the tree makes fruit or nuts you enjoy eating then the wood is typically good for smoking. For the meats that cook and smoke quicker with just a slight infusion of smoke, the use of purchased prepackaged flavored wood chips is a good option. These smaller slivers of wood that generally have little to no bark can be placed at the bottom of the cook chamber directly on this grate above the fire, but directly in the heat. Larger wood chunks are for use right in the firebox, which take longer to catch fire, but they do not burn out as easily making them perfect to cook low-and-slow meats such as brisket and ribs. It may be obvious, but make sure that what you're using is all wood, no glues, nails, chewing gum; yeah, I know you understand. Remember that hardwoods can be mixed. For example, mesquite is great flavor, but it can be too strong, so mix it with apple or oak at a 1:3 ratio to prevent it from overpowering the meat. You can use hickory, apple, oak, pecan and most other fruit and nut woods to prevent the smoke becoming too strong. Starting small is always good advice, instead of risking that 20-hour brisket with a wood you have not tried before, put that wood to test on some steaks or chops first. Catch the scent of the wood and make sure it is not too strong or bitter. Keep experimenting and find what works the best for you! (Click to download the WoodFiredGrille Wood Flavor Chart (PDF 30KB)

The smoke ring, the red badge of honor, the trademark of authentic barbecue—is that prized layer of pink under the bark (crust) in slow-smoked meats. The smoke ring is often a criteria for professional BBQ judging competitions. The burning of wood creates a gas known as nitrogen dioxide. The pink ring is usually 1/8 to ½ inch thick and is formed as a result of the nitrogen dioxide dissolving on the wet surface of the meat. The nitrogen dioxide gas binds with the myoglobin (he protein that gives meat its color), and prevents it from becoming that dreaded brown metmyoglobin. The smoke captures and locks in and protects the prized pink color. The pink smoke ring occurs only on the outside edge of the meat because the nitrogen gas absorbs from the outside in. The key to achieving a deep smoke ring is moisture. Burning water-soaked wood by soaking your wood chunks produces more nitrogen dioxide. The dissolved gas can’t go very far into the meat if the surface is bone dry. Mopping your prized ribs or brisket is not just for extra flavor or moistness, but it creates a sticky surface that acts as a vehicle for the nitrogen dioxide to move deeper into the meat and helps grab more gas from the smoke, thus a deeper smoke ring.

WoodFiredGrille does not offer a grill cover, nor do we recommend placing a cover on your grill. The grill does not need to be protected from the weather. In fact, WoodFiredGrille owners agree that the natural “patina” that develops on the surface from aging outdoors and regular use actually makes the grill more attractive (please see our testimonials). The unique design and look of your grill adds to whatever backyard or outdoor kitchen theme you may have going- and is meant to be seen! Please note that the firebox, draft control, cook chamber and exhaust doors must all be kept tightly shut when left outside to prevent rain water collecting inside. Your grill will not prematurely rust or become less operational or functional by outside storage. Outside storage will require lubricating the hinge pins more frequently and results in a changing appearance as the surfaces of the grill develop a unique “patina” appearance.

The grill is essentially maintenance free, leaving only the stainless hinge pins in the doors, the ash handle and convenience shelf bracket thread to be routinely lubricated with an oil. A cooking oil such as an olive oil is the perfect choice. (Please refer to the WoodFiredGrille USE-AND-CARE MANUAL (PDF 2.21MB) for these locations and details)

The firebox cover can conveniently be placed under the grill and the ash handle removed to collect the ashes from under the firebox. After the grill fire grate is removed, the poker can be used to assist in moving the ashes out the bottom of the firebox. There is ample room for the ashes below the firebox grate and WoodFiredGrille owners using the grill at least weekly have noted that they remove the ashes typically once per year.

Some surface rust will develop on the grill over time, and is perfectly normal. This will not affect the use or function of the grill. Of course, for appearance preference, the “RUST” version of the grill is offered with the entire grill already in a surface rusted condition. Many WoodFiredGrille owners prefer the unique “seasoned” look that develops over time due to the combination of the effects from high heat, smoke that escapes around the doors, and the natural patina on the surface from aging.

WoodFiredGrille is proud to offer a product that will last a lifetime by following the USE-AND-CARE MANUAL (PDF 2.2MB). There are (3) three replaceable items that are expected to be renewed at some time over many years of use. These (3) three items can be easily and economically purchased and replaced by yourself. They are 1) the firebrick, 2) the temperature gages, and 3) the cook chamber door gasket.

WoodFiredGrille believes that by following the USE-AND-CARE MANUAL (PDF 2.21 MB) the life expectancy of your grille can be indefinite. Our commitment to a long-lasting, dependable and quality product is backed by our TWENTY-FIVE YEAR GUARANTEEE.

The cook chamber and firebox cylinder diameters are approximately (16) sixteen inches. A finished complete grill weighs approximately 250 lbs.

WoodFiredGrille does not believe this will ever happen over the many, many years of repeated high heating and cooling temperatures. However, should this occur, your grill will be replaced. Please see the WoodFiredGrille TWENTY-FIVE YEAR GUARANTEE.

Charcoal is certainly acceptable and a perfectly good fuel to use. But, charcoal or even the use of flavored wood pellets cannot produce nor duplicate a pure wood flavor. The combination of charcoal and wood is popular. The charcoal is used to start and stabilize the fire and heat and the wood is added during the cook. Regarding propane use, to add the gas burners and fittings can be an easy conversion and provides yet another way to fuel the grill. However, WoodFiredGrille does not recommend nor offer a propane conversion, because of the obvious reasons of inferior taste, but more importantly there are serious safety concerns with igniting any flammable gas that may collect inside closed areas and for this reason a grill conversion to propane should be avoided.

WoodFiredGrille users agree to use aged/dried firewood that is approximately 5 inches in length for placing directly into the firebox. However, shorter or longer pieces will fit and can be used. The size of the wood chunks is largely a matter of cooking preference and related to many factors, including degree of heat desired, type of wood used, availability of wood, firebox replenish interval during cooking, and so on. Experimenting with what works the best for your style and type of use is the best answer.

If you have not been out on a camping trip to the backwoods or have some boy scouting experience, there is a learning curve on building and maintaining a wood fire. Even so, the results are worth the time and effort you put into learning the art of a cooking wood fire. Perhaps the biggest mistake that beginners make is building too big of a fire. Starting small with smaller pieces (kindling) on top of newsprint and using adequate air flow are the keys to initially building your fire. Starting with the exhaust and draft control doors open is necessary. Additionally, keeping the fire box cover completely off during fire starting to provide abundant open air and oxygen is helpful. Having the firebox cover off also aids is observation of the fire. Introducing (with the draft door) and restricting (with the exhaust door) the proper air flow allows the burning wood to turn into a hot bed of coals that will remain at a constant temperature for several hours with minimal maintenance. This allows temperatures in the cook chamber to be appropriate for cooking and smoking, and very hot in the fire box for searing. Proper air flow is imperative to preventing creosote from building up on the meat and on the inside of your grill. The smoke must be allowed to move into the smoker kissing the meat gently as it passes over and then be allowed to escape effortlessly through the exhaust chimney. Should the fire get out of control you can spray the coals with some water to cool it down but be careful to not stir up the coals or you will have ashes all over your precious meat.

WoodFiredGrille recommends using the grille only on non-flammable surfaces such as a natural patio stone, asphalt or concrete, gravel or green grass. The WoodFiredGrille fire box extension is specifically designed to capture and collect the ashes and keep them from falling out of the grill. Keeping the firebox cover in-place, unless necessary for fire starting or adding wood, can help ensure that any sparks or coals remain inside the fire box.

Depending on the age and vintage of the re-purposed tanks being used for a specific grill, the grill wall thicknesses can be as much as 0.250 (1/4 inch). Generally, most tank thickness average about 0.125 (1/8 inch). The mass and thickness of the heavy wall cylinders are the reason WoodFiredGrille grills will easily hold and maintain temperature.

Yes, all grill cook chamber doors have a gasket around the perimeter of the door to seal the smoke inside.

Generally, there is no problem heating and maintaining the cook chamber at 400 degrees F. Of course, this is higher than necessary or desired for grilling, smoking or baking in the cook chamber, and so is metered to the desired temperature. The firebox searing shelf can easily be setup for 900 or 1000 degrees F to allow for your pizza to bake in just 60 or 90 seconds or to sear the perfect steak after smoking or grilling.

The grill does not necessarily need to be wiped clean on the inside to remove foreign material on the surfaces because no solvents or other cleaning agents are used on the bare, raw, clean metal surfaces. However, seasoning the grates and interior surfaces is still good practice to prepare the grill for use. A lot of good grill seasoning advice and recommendations can easily be found. The methods basically involve spraying or coating the interior surfaces with a natural or organic vegetable oil and then heating and maintaining the grill temperature at a reasonable temperature (say about 350 degrees F) for several hours with a good non-creosote wood, (a wood you would otherwise use for a smoking wood) Such oils and coatings include lard (bacon grease), palm sunflower oil, Pam, suet (raw beef fat), or a rubbing of olive oil. I have heard that some folks even season the outside of their grill in a similar fashion for a smooth, water-resistant surface. The high quality WoodFiredGrille grills do not warp or experience any issues with a too rapid heating or cooling, as can easily happen with the thin wall grills found at all the big box stores.

The Bullet Maple Sap Cooker can evaporate approximately three (3) gallons of sap per hour.