rctyler89
Found some matches.
I've seen a lot of videos online with Carolina-style bbq burning wood down in burn pits, and then moving the coals underneath their meat (see https://youtu.be/ySKXF75Cdcs). I haven't really seen this asked anywhere, but for those that have tried it, is there a noticeable difference in flavor when using real wood coals from burned down logs instead of lump charcoal? If not, why go through the trouble of burning down coals if you can just throw a bag of charcoal down that's going to give you consistent heat for 12+ hours? I've used my WSM to smoke plenty of meats over charcoal and chunks of wood, but I'm thinking now of trying it out with burned coals instead.