"jmcquown" > wrote:

>> I think you are, as the difference between cooking over wood and
>> cooking over gas is the flavor imparted by the wood smoke.
>>
>Not really. Smoking involves long, slow cooking (things like brisket or a
>whole turkey, etc) over wood like hickory, apple, mesquite, etc. Not
>quickly grilling some steaks or burgers, or chicken breasts or fish over
>lump coal.

You might check your taste buds - or your bias. There are definite
flavor differences between items cooked over charcoal and over gas.
(And between briquettes and lump as far as charcoal goes.)

These differences come not only from the material, but from the higher
heats available with lump.

D.
--
Touch-twice life. Eat. Drink. Laugh.

-Resolved: To be more temperate in my postings.
Oct 5th, 2004 JDL