Quote:
Originally Posted by One Drop
I'm not sure that is the right conclusion. You were burning charcoal, not embers. Food tastes different choked over lump charcoal than on an Argentinian grill, to illustrate this.
And wood can burn so clean and with so much airflow that the smoke profile can remain very light indeed.
As with everything fire it's really complex, and the amount of oxygen and rate of combustion have as much to do with the resulting flavour profile as the material being burned, IMO.
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Im not going to disagree with you. but, keep an open mind and try it. you might like it