A few questions
Like taste/smell of charcoal. Like convenience of gas. How do y’all recreate this magic combo at home?
1a) Does anyone do kbbq at home using charcoal only?
Anyone got a good primer for what grills to use with what types of meat? I imagine the more solid metal ones with less holes would be better for brisket, and vice versa for pork belly/other beef?
Any other thoughts on how do step up my kbbq at home game?