Homemade vs Commercial Lump charcoal - Difference
Anyone out there tried cooking over home-made pure coal of a particular tree species? For example, anyone made a batch of pure hickory lump and cooked over it? Notice any difference vs. a commercial lump?
I have been toying with the idea of doing some of my own out of hickory and oak and giving it a whirl to see if there is a difference but I figured before I go to the trouble maybe someone here can give some insight as to whether or not this is worth the trouble?