While I agree that real charcoal is superior in every way, a good grill and the person running it needs to be able to control the temperature while cooking. It might be just fine to burn those hot dogs or hamburger patties, but if I want to roast a potato or an onion, I need to be able to control the heat to something less than the surface of the sun.
I do. I almost always cook over indirect heat. But many people don’t. That’s why they prefer gas over charcoal. And when they try, they make the mistake of using briquets instead of real wood charcoal. The sand has never added any flavor to the cooking.
To be truthful, I do have an LP smoker that’s setup for cold smoking. It’s much easier to to control over the 2 or 3 days it might take to cold smoke bacon or ham. And a LOT less work.
While I agree that real charcoal is superior in every way, a good grill and the person running it needs to be able to control the temperature while cooking. It might be just fine to burn those hot dogs or hamburger patties, but if I want to roast a potato or an onion, I need to be able to control the heat to something less than the surface of the sun.
If you don’t know how to control the temp on a cheap charcoal grill, that’s fine, but don’t pretend it can’t be done.
I do. I almost always cook over indirect heat. But many people don’t. That’s why they prefer gas over charcoal. And when they try, they make the mistake of using briquets instead of real wood charcoal. The sand has never added any flavor to the cooking.
To be truthful, I do have an LP smoker that’s setup for cold smoking. It’s much easier to to control over the 2 or 3 days it might take to cold smoke bacon or ham. And a LOT less work.