I've been looking online for information about grilling food over wood, not charcoal or gas, but most of the information seems to be about smoking (i.e. adding wood, soaked or not, to a charcoal or gas grill to flavour the food), but I want to learn more about cooking over wood itself.
1. How long will it take the wood to burn to embers suitable for grilling?
2. How will I know when the wood is ready? Totally white and glowing like coals? How long should I be able to hold my hand twenty cm above the embers?
3. Like with charcoal should I rake the embers to two opposite sides of my grill for indirect heat for items like chicken?
4. How long will wood embers be hot enough for cooking?
5. For fast cooking items (sausages, steak, fish) how high should the grill be from the embers?
6. For slow cooking items (chicken) how high should the grill be from the embers?
Any advice or answers to those questions would be appreciated. I'm hoping to grill a spatchcocked chicken that's dry brining in my fridge, tonight over wood. Thanks.
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