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Argentine Grill Cooking - Newbie


New Member
New to the forum and new to grilling with an Argentine style grill. Just picked up the Grillworks Asador 36 and looking for some tricks of the trade of how to get a consistently hot yet flavorful fire. Was really easy before with with RecTec with the pellet selection but now this is a little different. For those that use non fabricated wood, do you start hot with say hard maple, oak and add in the apple and peach? Or get some flavor in first and then seer with a nice flame?

also, I have a ton of ash on my property. I know it burns hot but how about for grilling?

Looking to take a week down in Argentine in January to see them in action-any suggestions as hot spots for learning?

Thanks in advance for any thoughts, comments, suggestions.


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