I am curious about the benefits of grilling via burning logs of hardwood down to embers and cooking with those embers. Other than the experience, do they impart any different flavor or have a different temp than lump charcoal? Why would you use one or the other?
Also, what are your favorite woods? I've been using almond and I think it is hard to split and a little too slow burning for me. Thanks
Submitted May 28, 2018 at 10:16AM by UncleEmu https://ift.tt/2ISibHm
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