Topic says it all,
Does the type of hardwood used to make the lump have such the below effect on the outcome?
I'm getting an overly smoky yet very unpleasant flavor (not chemical ect) imparted in the meat, without even using any smoking wood.. just the lump.
First it happened using Marabu charcoal as i didnt havae anything else on hand at the time, and yesterday something similar happened using casuarina charcoal, as again it was the only thing on hand. Usually use those for hgih heat/direct grilling but they failed miserably for low/slow... wrong choice of lump or am i way off base here.
Does the type of hardwood used to make the lump have such the below effect on the outcome?
I'm getting an overly smoky yet very unpleasant flavor (not chemical ect) imparted in the meat, without even using any smoking wood.. just the lump.
First it happened using Marabu charcoal as i didnt havae anything else on hand at the time, and yesterday something similar happened using casuarina charcoal, as again it was the only thing on hand. Usually use those for hgih heat/direct grilling but they failed miserably for low/slow... wrong choice of lump or am i way off base here.