Quote:
Originally Posted by Fried Meat Ball!
I know almost all of that, and I just skimmed. But I noticed one line that said it depends on the type of charcoal - briquettes vs. lump. The author never delved into that more. Any charcoal aficionado will say lump is the only way to go.
And from experience - I've owned and used both gas and charcoal - the flavor is different. I couldn't tell you why, but it is the truth.
I also question the validity of some random blogger vs. Bon Appetit. Anyone willing to do the research can find someone to support their view.
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There are lots of articles about it. It's not just one blog. Even if you use lump charcoal, it's still about the heat, not the type of charcoal used. There's just not enough smoke to make a difference.