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Off Topic TN Forums
Cooking Forum
Indirect Charcoal Grilling, Weber style
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<blockquote data-quote="TboneD" data-source="post: 4176054" data-attributes="member: 15160"><p><strong>Re: Indirect Charcoal Grilling, Weber style</strong></p><p></p><p></p><p></p><p>Nothing is better than cooking over oak or hickory coals for grilling high heat, not even lump charcoal. So for special occasions I say go for it. However, it does take a lot more time for the wood to burn down to coals. So I prefer lump because it's almost as hot and is ready to cook on very fast. Kingsford Competition is expensive but burns pretty hot for briquettes. As for a little smoke flavor, adding wood chunks or chips as Moondawg does works well. I get all the sassafras I want from my parents place and is great on chicken. Makes the patio smell good, too. </p><p></p><p></p><p>Sent from my iPhone using Tapatalk</p></blockquote><p></p>
[QUOTE="TboneD, post: 4176054, member: 15160"] [b]Re: Indirect Charcoal Grilling, Weber style[/b] Nothing is better than cooking over oak or hickory coals for grilling high heat, not even lump charcoal. So for special occasions I say go for it. However, it does take a lot more time for the wood to burn down to coals. So I prefer lump because it's almost as hot and is ready to cook on very fast. Kingsford Competition is expensive but burns pretty hot for briquettes. As for a little smoke flavor, adding wood chunks or chips as Moondawg does works well. I get all the sassafras I want from my parents place and is great on chicken. Makes the patio smell good, too. Sent from my iPhone using Tapatalk [/QUOTE]
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Indirect Charcoal Grilling, Weber style
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