Sugar Maple Hardwood Charcoal
This might be a stupid question but does anyone know anything about Sugar Maple Hardwood Charcoal?
It seems to get lots of positive reviews but will it give the meat too sweet of a flavor?
Nope. The meat will not be sweeter.
However, I don't know how much this charcoal costs, but I wouldn't spend big bucks on "designer" charcoal. There's no need to and oftentimes, the more expensive charcoal is inferior. I'd look to time-tested and competition-tested charcoals like Royal Oak.
Concerning "flavors", many are good, but I'd avoid mesquite all together - I hate that stuff. You won't really taste any difference between the "flavors" of charcoal until you reach about the four hour mark anyway. So, for grilling or short smokes, don't worry so much about the "flavor".
Thanks for the feedback.
I didn't have time to get to our local hardware store and didn't feel like driving around all the supermarkets for charcoal. The two closest grocery stores were both carrying the aforementioned charcoal so I had no choice. I wasn't looking for the flavoured stuff, I was actually trying to avoid it hence the post. It seemed to burn pretty quickly though, it's been ages since I've cooked on charcoal so I'll be experimenting quite a bit in the next couple of weeks.
What do others prefer on here, lump or briquets?