Yeah my thoughts exactly. I got them from a friend of mine and they’ve just been hanging out in my charcoal pile so I use them once in awhile. I do think its worth throwing one or two in just for the smell though. It gives off a great smell for the first 10-15 minutes
Traditionally I’ve done lump charcoal as the base and then some mesquite wood on top to add some more flavor and a higher heat point.
I do randomly have some basil/oregano briquettes laying around though so I might try that. That’s a solid idea
I’ve never used flavors briquettes but I’ve seen them popping up more and more. I’ve wondered how the flavor compares to slow smoked.
So I tried them with fish I was grilling and did notice some of the taste. Of course you’re only grilling fish for 15-20 minutes.
I also used them on a big roast I smoked and I swear I got a solid kick of flavor. Just not sure if that was from my dry brine or the briquette
Only way to tell would be to do an unseasoned meat with flavored briquette. The only downside is the result will probably be sad.
Yeah my thoughts exactly. I got them from a friend of mine and they’ve just been hanging out in my charcoal pile so I use them once in awhile. I do think its worth throwing one or two in just for the smell though. It gives off a great smell for the first 10-15 minutes