On 17 Oct 2012 11:00:40 GMT, Nick Cramer >
wrote:



>>
>> 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.
>
>Lump charcoal for smoke flavor?! Wow!

Actually, yes. The dripping fat hits the hot coals and vaporizes,
sending "stuff" up to the meat. Same as the flavorizer bars on a gas
grill. Flavors, but not from wood smoke.