Why You Should Be Grilling With Old-School Briquettes

July 27, 2015

When we published our first grilling issue in 2011, lump hardwood charcoal was like the kale of the grilling world. If you were a real cook and you cared about ingredients and quality, you had to have lump hardwood charcoal. As someone who had always been a fan of grilling over charcoal on a classic Weber, what was so appealing about hardwood charcoal was the intense heat. It’s “FIRE” in all-capital letters. There was something primal about grilling hunks of meat on this intense heat, the way it’s supposed to be done. I was enamored of it.

But I remember…