Who Cooks?

[firstdown]

The only problem with the lump wood charcoal is controlling the heat. I like the wood for hot fast cooking like steaks and burgers. I'd stay with charcoal and use some wood chips to add flavor. I soak the wood chips in water then just drop some in every time I check the meat. You can also wrap the soaked charcoals in aluminum foil and drop that on the coals. The wood charcoal I have used is cowboy charcoal and they even state that its hotter burning. Cowboy Charcoal Co.