Build a tee-pee structure: When starting your fire, arrange the kiln-dried wood in a tee-pee or pyramid shape. This structure allows for good airflow, helping the fire ignite faster and spread evenly.
Start with smaller kindling: Before adding larger pieces of kiln-dried wood, begin by placing smaller pieces of kindling or tinder at the base of your fire. These smaller pieces ignite quickly and help establish a strong foundation of hot coals, ensuring a steady and consistent burn.
Select the right wood type: Different wood species offer unique flavors. Experiment with varieties like oak, hickory, or maple to enhance the taste of your food.
Preheat the cooking area: Allow the kiln-dried wood to burn and establish a bed of hot coals before placing your food on the grill or in the smoker. This ensures a consistent and controlled cooking temperature.
Control the airflow: Adjust the vents or dampers on your grill or smoker to control the airflow and maintain the desired temperature. Proper airflow helps regulate the intensity of the fire and smoke.
Add wood in moderation: Avoid overwhelming your cooking area with excessive amounts of wood. Use a moderate amount of kiln-dried wood to achieve a balanced flavor profile without overpowering the food.
Monitor the cooking time: Kiln-dried wood burns hotter and faster than other types of wood. Keep a close eye on your cooking time to prevent overcooking or drying out your food.
Clean the grill grates: After cooking, clean the grill grates while they are still hot. This helps remove any residue and ensures they are ready for your next cooking session.