I've been using wood charcoal for a long time, sometimes flavored with mesquite, apple. or hickory chips depending on what I'm cooking. I imagine that a lot of us in the baby boom demographic grew up with the briquet/lighter fluid combo manned by dear old dad at the grill. (Nothing like the thrill of the whooooshh of the lighter fluid and that initial flame to entertain the kiddies.)
Now I use a chimney and wood charcoal. Just wondering what folks' preferences are these days.
(I also noticed the Kingsford Charcoal Briquet product placement on Top Chef episode 3...I have to say, I was a little surprised at that.)
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