Charcoal is absolutely my choice, unless time prevents me from using it. I always soak hickory chips in water and put on the hot charcoal to add hickory smoke flavor. I own a large charcoal smoker/grill with a rotissarie, which I use to cook for a large group, a small kettle grill for 4 or fewer (which I like best as it uses little chacoal and really holds the smoke for flavor), and a three burner propane gas grill, again for convenience.
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Oldcoach Ed
"You cannot direct the wind, but you can adjust the sails" "Be yourself - everyone else is taken"
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