flavor of a stick burner
So, i had some chances to try out some wicked awesome bbq yesterday at the Dickens Christmas Festival. i have had the opportunity to compare brisket, ribs of the loin and pulled pork from a stick burner and a charcoal style cooker using lump charcoal and minion method. I have decided that the flavor of a stick burner using just pure wood for the fire and smoke, is reins supreme and is in my flavor opinion better than the food cooked with lump charcoal(minion method) and wood chunks. Two very very distinct flavors.
I need some enlightenment. Why is it that the real wood produces a more subtle smoke flavor but a vary very fresh flavor of smoke vs lump charcoal and wood chunks?