this post was submitted on 11 Mar 2026
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Charcoal has better flavor.
Dammit, Bobby!
That boy ain't right...
Taste the meat, not the heat
Taste my meat.
The heat of the meat is proportional to the angle of the dangle.
What about the mass of the ass, beauty of the cutie, direction of the erection, dimension of the extension, the motion of the ocean and the size of the rise? All factors must be accounted for and kept in perfect balance in relation to one another, you can't just give half the formula and then ask the rest of us to extrapolate.
Wood. Cherry, hickory, etc. Not charcoal.
Go cut down an apple or cherry tree in your yard and make charcoal out of that. Very different from store bought cheap charcoal
first you gotta grow it from a sapling though, or it's just amateur hour
I mean that's what you usually do with trees, yes.
Though to be fair, most of my apple trees were around already when I was born. I started climbing them as a toddler and they were already big and strong then.
Real lump charcoal is almost as good as wood for flavour. Cheap Charcoal briquettes are almost as bad as cooking with gas.
Oh well, the briquettes are rare and often more expensive here. They do burn more evenly, but that's about it. Cheapo charcoal here is lumps. By lumps you mean something that looks like this photo I found online, right?
This is my goto for when I just want to get the grill up and running quickly because I'm hungry. If I've got plenty of time, I chop up some alder logs that I've got for heating my furnace anyway, and then add some apple logs. I don't have a lot of apple trees and I don't cut them down willy-nilly so unfortunately I can't do apple-only lol. Plus the apple logs are much tougher to get burning so they need some assistance.
The grill itself is made out of a big old propane tank (which ironically has never been used for grilling in this household - only for the gas range) and has a chimney and stuff so while it's not fancy and I can't control air intake or temperature well, I at least know the flow direction of the smoke and can play around with different woods to maximize smoke from the good stuff hitting the meat
Yes. That's a lot of lump.
Charcoal is better than anything but wood. I'll allow it.