If you own an Ole Hickory CTO, you’ve got a capable workhorse for low-and-slow smoking and higher‑heat grilling. Choosing fuel—propane with wood chunks or charcoal with wood—changes how the cooker behaves, the flavor you get, the hands-on work, and the results. Here’s a practical comparison plus setup tips, temp guidance, and a simple recipe to get you started.
Quick summary
Propane + wood: fast, stable temps, cleaner, easier control; milder smoke flavor. Great when time, reliability, and easy cleanup matter.
Charcoal + wood: stronger, fuller smoke flavor and longer burn for traditional barbecue; more hands-on with ash and airflow management.
Flavor & smoke
Propane + wood: Add wood chunks or a smoker box to achieve smoke. Expect a lighter, subtler smoke profile (good for poultry, fish, lean pork). Minimal soot and fewer bitter compounds when used correctly.
Charcoal + wood: Charcoal produces richer smoke and more complexity. Wood chunks directly on coals give deeper smoke penetration and classic bark formation—ideal for brisket, pork shoulder, ribs.
Temperature control & consistency
Propane + wood: Precise and quick heat adjustments via knobs. Great for steady temps or quick sears. Less thermal inertia—temps respond quickly but may need more frequent small adjustments for long cooks.
Charcoal + wood: Slower to heat and cool, but stable once established. You control temps via charcoal amount and vents—requires more skill but rewards with long, consistent burns for multi-hour smokes.
Ease of use & cleanup
Propane + wood: Easy to start, predictable, minimal cleanup (no ash). Better for beginners or frequent cooks.
Charcoal + wood: Requires lighting charcoal, managing ash and coals, and full burn-down cleanup. More prep and post-cook work.
Fuel cost & availability
Propane: More predictable cost per cook; refillable tanks or swap cylinders make supply convenient.
Charcoal: Lump charcoal tends to be pricier per pound but burns hotter and cleaner than briquettes; briquettes are cheaper and consistent. Wood chunks/mesquite/hickory availability affects cost.
Heat sources & techniques on an Ole Hickory CTO
Propane side with wood chunks:
Use a smoker box or wood chunks placed on a heat shield or in a small foil packet with holes.
Light burner(s) on low–medium to get steady smolder. Use larger chunks (1–2") for longer smokes.
Ideal for two-zone setups: direct heat for sear, indirect for smoking.
Charcoal + wood:
Minion method or snake method works well for long smokes in the CTO—bank hot coals at one end, feed with wood chunks or small pieces.
Use quality lump charcoal for hotter burns and cleaner flavor; add wood chunks gradually.
Control temps with CTO vents and by adjusting charcoal amount.
Temperature targets (approx.)
Low-and-slow smoking: 225–250°F (107–121°C)
Versatile smoking/grilling: 250–300°F (121–149°C)
Searing/direct high heat: 450–600°F (232–316°C) Note: Propane makes hitting and adjusting these targets easier; charcoal needs more preplanning and airflow tweaks.
Safety & best practices
Always operate outdoors with good ventilation.
Keep propane tanks upright, check for leaks with soapy water, and store away from heat.
When using wood on a gas flame, avoid placing wet or green wood directly on burners—use a smoker box or pre-smolder wood to prevent flare-ups or soot.
With charcoal, let coals ash over before cooking; dispose ashes only after fully cooled.
Monitor temps with a reliable probe thermometer; keep a fire extinguisher nearby.
Maintenance tips for the CTO
Clean grease tray and interior regularly; wood and charcoal increase creosote and ash buildup.
Inspect burner ports if using propane + wood—soot can clog ports over time; clean per manufacturer instructions.
Replace old gaskets and seals to maintain airflow control.
When to pick each option
Choose propane + wood if: you want easy startup, tight temp control, quicker cooks, less cleanup, or you cook often on weeknights.
Choose charcoal + wood if: you prioritize deep smoke flavor, traditional barbecue texture and bark, and you enjoy the art of managing coals.
Simple starter recipe — Smoked Pork Butt (two-zone method)
Prep: 6–8 lb pork butt, rub with salt, pepper, brown sugar, and paprika (apply 12–24 hours ahead if possible).
Setup:
Propane + wood: Set up two zones (burner on one side for indirect). Put wood chunks in a smoker box on the lit side. Target 225–250°F.
Charcoal + wood: Bank coals to one side, add 6–8 large lump charcoals and 3–4 hickory chunks; maintain 225–250°F with vents.
Cook: Place meat on the cool side fat-side up. Smoke until internal temp 195–203°F (8–12 hrs depending on size).
Rest: Wrap in foil/towel and rest 1 hour, then shred.
Final note
Both fuel systems have merits. Propane + wood offers convenience and predictable control; charcoal + wood offers deeper, traditional smoke character and texture. On an Ole Hickory CTO, either approach can produce excellent results—choose based on the flavor you want, how much hands-on time you enjoy, and the type of cook you're doing.