I’ve done some web research looking for charcoal briquettes that don’t contain coal and other nasty things (I use lump charcoal for most grilling but briquettes work a lot better if you’re going to slow cook... (8 replies, last updated by Civil Bear July 14, 2008)

I have tried grilling with real charcoal and the taste is really wonderful; try it and you will be a believer. I found a bag of the good stuff at a Food Emporium in Manhattan. The brand is Royal Oak; they make briquettes too so... (4 replies, last updated by Taste Buds August 16, 2004)

Has anyone had any experience using the newer “flavor bars” in a gas grill that are replacing the use of briquettes? (0 replies, last updated by billy December 27, 1999)

hardwood briquette with a starch binder. I’d recommend Basques or Maple Leaf lump, Maple Leaf hardwood briquettes or Duraflame hardwood briquettes. The charcoal you use is a personal preference and I find that Kingsford and... (2 replies, last updated by allanc March 13, 2009)

not all charcoal briquettes are the same. real ones are made of wood. fake ones, "coal briquettes" are made of coal. so if you never thought of roasting your food over smoldering asphalt, think again. the benefits of coal... (2 replies, last updated by sooth January 8, 2002)

. Add some briquettes to keep the fire going, put the turkey on and close the lid. Baste and add briquettes occasionally til its done. For gas, use similar method but don’t turn on the burner under the turkey. MMMMM (3 replies, last updated by Antilope May 13, 2008)

Here is a youtube video that shows how to do it. http://www.youtube.com/watch?v=nHXcibEJ1lc There is no need for lighter fluid. Besides being noxious-smelling, it can impart unwanted flavors to your food. I wouldn’t use... (9 replies, last updated by treb April 21, 2009)

Here are a few of mine. What are yours? 1. Use a metal chimney (looks like a huge metal coffee mug with a screen bottom) to start your briquettes. Paper goes underneath, a few Match Light briquettes on the bottom, and then normal... (8 replies, last updated by dragonfare July 17, 2007)

We use only non-briquette 100 percent mesquite charcoal, usually Chef’s Wood brand, widely distributed (in the Pacific Northwest at least) by J.C. Wright Sales in Kent, WA. Stay away from Lazzari’s Mesquite: we have... (24 replies, last updated by MikeB3542 April 20, 2009)

requires very high heat to cook properly. I would suggest using a charcoal grill with wood briquettes on it to get the flavor correct. enjoy. -Gordo http://gordocooks.blogspot.com (1 reply, last updated by sadim1223 February 20, 2009)

.com/Consumer/product_detail_m.aspx?ProductSeriesID=16 So, without further ado...... The fire is started in charcoal chimney. I use half lump and half briquettes. The wood is either hickory or apple which are chunks not chips. I do... (27 replies, last updated by Dr Butcher November 11, 2008)

it could be stuff in your freezer and refrigerator. You might try making ice cubes with water from your sink (cover with plastic wrap) and compare it with the ice from the ice maker to see if it tastes bad too. Some charcoal... (10 replies, last updated by monku March 10, 2009)

over, rotating again. Let cook another 25 minutes, checking temp. toward end and rotating once more if necessary. Use briquettes when grill-roasting turkey. Hardwood burns too hot and will not last as long. You may need to add... (4 replies, last updated by CocoaNut November 4, 2008)

it lit. So I’ve been using a layer of standard Kingsford Charcoal briquettes on the bottom of the chimney, and then loading the rest of it with the cowboy stuff. Once lit, I dump them across the bottom grate of the weber,... (2 replies, last updated by john clark September 28, 2005)

time for me – all I’ve had before is a grill, so I’m a “virgin”. So, what do I do - - Do I get 2 cookie sheets, one to hold ceramic(?) briquettes to use for regular grilling, then- - Get another cookie... (0 replies, last updated by aurora50 September 13, 2009)