Quote:
Originally Posted by BikeNY
For traditional grilling, I think you're right they should be ashed over. For smoking, that's not possible or desirable. I should add that you want to make sure you use high quality charcoal with no additives or fillers. That's probably where any weird flavors come from.
No Matchlight!
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Cool. I have been using the Royal Oak lump coals but it seems like its mostly tiny pieces. Not sure how if it would act as expected.