In praise of real charcoal.

[quantumboy]

My kids love the burgers I grill with my "100% Natural Hardwood Charcoal." No more briquets for me, ever. The flavor is truly superior. The beauty of it is that you can close up your grill and let the coals go out, and there will be more un-burned charcoal there for your next grilling adventure.

 

[warren]

Now start trying different woods with different meats. Alder is wonderful for salmon. Can't beat hickory for pork and, of course, mesquite for beef. Mix 'em up if you wish though. Chicken seems to work with about anything.

 

[The Benedictine]

I prefer unadulterated cooking methods.

 

[quantumboy]

Now start trying different woods with different meats. Alder is wonderful for salmon. Can't beat hickory for pork and, of course, mesquite for beef. Mix 'em up if you wish though. Chicken seems to work with about anything.

My family all loves smoked salmon, so thanks for the great tip!

 

[georged]

mesquite for beef.

Yup ^^^^

Mesquite burns significantly hotter, so sears better & faster.

 

[Bbailey324]

Agreed that hardwood charcoal is a lot better than briquets. I use the B&B brand.

I'm partial to apple wood with pork and post oak with beef when smoking. I do mix it up and try different combinations. I find hickory to be good with multiple meats. Any fruit wood will have some interesting flavor to add. Peach is subtle but surprisingly good.

 

[warren]

Yes! Apple Wood and pork is a wonderful combination. I only cook for one now a days so don't fire up the smoker much anymore.

 

[Scrapyard Ape]

You might as well take the next step and begin making yor own...

 

[Sig]

I much prefer the gas grill.
I know im in the minority.
Ive used charcoal for many years because that's what most people like.
I also prefer pan cooked steak....and I raise beef!!
Just salt the steak, and cook it in a scorching hot pan with butter until medium rare.
I do make my own charcoal for use when needed. And we do a lot of smoking.
But burgers and steaks need to be unadulterated by smoke or spices.
I have spent a long time growing tasty beef. I'll be damned if im gonna put smoke on it!!

My ex girlfriends grandpa was one of the largest beef growers in the Midwest. He had many thousands of head of cattle on his ranches in and near Macomb Illinois. He also much preferred just salt, in a pan on the stove.

 

[Skyfall]

I got a trager and it’s pretty great.
Natural hardwood charcoal is pretty good too. Get a great flavor.

 

[RPK]

Boil or microwave both work !

 

[LotusEater]

View attachment 403746

I got a trager and it’s pretty great.
Natural hardwood charcoal is pretty good too. Get a great flavor.

I got a Traeger recently and it is an excellent smoker but not everything I’d hoped for as a grill. I can’t seem to get a good sear on a steak with it.

 

[FLDRD]

I was able to use my own fruitwood (peach, pear, apple, plum) clippings recently on the 4th when I smoked a couple large tri-tip pieces for the family. When I ran out I used some hickory to keep the heat going a few more hours.

Once a few years back, I used some cherry wood to grill/smoke a couple steaks for my father and I on an old Weber round top grill. THAT really gave an excellent flavor. Cherry trees ultimately didn't like it here and I've none left...

 

[Skyfall]

I got a Traeger recently and it is an excellent smoker but not everything I’d hoped for as a grill. I can’t seem to get a good sear on a steak with it.

Yeah, never going to get a good sear on a trager. May can get mine to 375 degrees…. Looking back would rather have had a pit boss.

 

[The Benedictine]

I much prefer the gas grill.
I know im in the minority.
Ive used charcoal for many years because that's what most people like.
I also prefer pan cooked steak....and I raise beef!!
Just salt the steak, and cook it in a scorching hot pan with butter until medium rare.
I do make my own charcoal for use when needed. And we do a lot of smoking.
But burgers and steaks need to be unadulterated by smoke or spices.
I have spent a long time growing tasty beef. I'll be damned if im gonna put smoke on it!!

My ex girlfriends grandpa was one of the largest beef growers in the Midwest. He had many thousands of head of cattle on his ranches in and near Macomb Illinois. He also much preferred just salt, in a pan on the stove.

I'm the same but I like my steaks either bleu or rare. Little salt, pepper, and olive oil.