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[email protected] djs0302@aol.com is offline
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Default Waiting until charcoals turn white before cooking


Dave Bugg wrote:
>> If you're talking briquettes rather than real lump charcoal, then it has

> more to do with making sure all the briquettes are ignited and stabilized to
> reduce temperature fluctuations. Some folks fire up briquettes with starting
> fluid,a petroleum derivative, --- can we say YUCK --- which does add
> unpleasent flavor to the food; but so do most briquettes. Kingsford, for
> example, uses a mixture of anthracite coal (yup, that stuff in the ground)
> and fir tree char (which you would never use for real barbecue, unless you
> love the taste of turpentine). It is then bound together with starches and
> other binders. No amount of burning will remove the off-taste that is
> inherent to these products.



After using a gas grill for the last 15 years, there's no way I could
go back to charcoal. I eat a charcoal grilled hamburger and all I can
taste is charcoal.