W. Hilditch
Active member
Charcoal briquettes are great. They are the cheapest charcoal out there. They light easily, give off the highest heat and give off the most consistent heat the longest. Also, you can control the heat in and on a camp oven by counting the number of briquettes used. Can’t beat that. For grilling or using a BBQ they work wonderfully.
Many years ago I bought an large expensive bag of hardwood charcoal. I found it took more, burned faster and required more attention. So my next bag was back to briquettes.
That was when I realized how strong and acidic the fumes were coming from the briquettes. The chemicals used to process them and glue them together hit me and my food. I had thought the food was supposed to taste taste that way. I was wrong. It does not need to have an acidic chemical flavor. The hardwood charcoal didn’t do that.
I no longer will let a hot dog near a briquette, let alone a lobster tail or a steak. Has anyone else out there sworn off briquettes for cooking good food, in a pot or not?
Hilditch
Many years ago I bought an large expensive bag of hardwood charcoal. I found it took more, burned faster and required more attention. So my next bag was back to briquettes.
That was when I realized how strong and acidic the fumes were coming from the briquettes. The chemicals used to process them and glue them together hit me and my food. I had thought the food was supposed to taste taste that way. I was wrong. It does not need to have an acidic chemical flavor. The hardwood charcoal didn’t do that.
I no longer will let a hot dog near a briquette, let alone a lobster tail or a steak. Has anyone else out there sworn off briquettes for cooking good food, in a pot or not?
Hilditch