On Oct 15, 11:37*pm, Nick Cramer > wrote:
> tutall > wrote:
> > On Oct 13, 7:13=A0pm, User Bp > wrote:
> > > Sqwertz > wrote:
> > > > charcoal year round. =A0Lazrai is only a hundred or so miles from
> > > > Sacto (in Brisbane, CA). =A0They are a very good lump that still has
> > > > quite a bit of flavor left in them - no need to use separate, slow
> > > > burning smoking woods for flavor.
>
> > > Lazzari is available at local retail and it
> > > sounds worth a try.
> > Probably only their mesquite. You might try and ask the store manager
> > to order some of their hardwood lump.
>
> So? Charcoal is carbon (not talking briquettes). For smoke flavor, I use
> hardwoods from my garden or that I buy.

For smoke flavor I use lump charcoal. No additives needed. For smoke
flavors when bbqing, I burn the wood I want, oak, fruit, whatever. If
available.

Are you claiming mesquite charcoal is no different from others? I a
lab somewhere, sure. In the real world, or in our backyard? Not so
much.

Pull the other one.