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1 Amory Blaine  Fri, Jul 5, 2013 2:32:26pm

I only BBQ or smoke over charcoal. Lump coal mainly, lit in a chimney. I will use briquettes if I’m doing a long distance smoke and I got other stuff to do.

2 Absalom, Absalom, Obdicut  Sat, Jul 6, 2013 11:13:54am
3 Randall Gross  Sat, Jul 6, 2013 12:29:12pm

It’s a guilty pleasure of mine because it’s not friendly to the environment, but I use only charcoal and applewood when I smoke or grill.

4 kerFuFFler  Sat, Jul 6, 2013 6:01:57pm

Anyone who does not realize this has no taste buds or sense of smell. I know it is bad for the environment, so we rarely grill, but when we do, we go for the good stuff!

5 wheat-dogghazi  Sat, Jul 6, 2013 9:52:16pm

Those of you worried about environmental effects can rest easy. In all probability, the amount of smoke produced by all of America’s backyard grillers is minuscule compared to the smoke from wildfires and all the people in China still using charcoal or coal to cook with and heat their homes. Many restaurants and home cooks here use stoves designed for cylindrical, perforated pressed blocks of charcoal and coal (I’m not sure of the exact makeup of these things).


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