This is one thing gas grills can’t come close : Wood smoke flavor.
Why is charcoal better? Let’s dispel some myths first. If you cook on high heat on a charcoal BBQ, it is very unlikely you are getting all the benefits of wood smoke taste in your food. The reason for this is high heat coming from the charcoal is burning most of the volatile compounds (wood smoke). So, unless you add some wood chips, most of the flavor will be imparted by meat drippings being vaporized on the hot coals. Which is not a bad thing either.
However, the primary reason people use a charcoal BBQ is the ability to cook ‘Low n Slow’. Ribs, Beer Can Chicken, Smoked Salmon, Turkey, etc., the sky is the limit if you want to impart that wonderful smoky flavor.
Lower cooking temperatures allows your lump charcoal wood smoke to really shine through. You can also add some hardwood chips or chunks to add additional smoke.
Wanna know how to do it? Please click on the following link to our ‘Low n Slow’ cooking articles series.
