Larry Jaques fired this volley in
:

They stink, they're messy
on the way in and on the way out, they take forever to get hot and
cool down, ad nauseum. Just Say No!


Larry, what planet do you get your charcoal from?

Charcoal burns almost completely odorless, except for any deliberate
addition of un-charred wood for flavor.

You weren't really talking about the smell of "lighter fluid", were you?

REAL charcoal grillers would _never_ use a petroleum on their coals.
It's simple as heck to build a quick charcoal fire without it. Under ten
minutes, max, to a full bed of coals. It takes that long to heat up a
"stink box" (propane grill).

I'm partial to natural chunk charcoal, adding "flavor wood" as necessary,
usually in a cast iron smoke box.

Chunk charcoal lights faster, has no heavy residues like those from
briquettes, burns much hotter (and faster, sorry), and generally gives a
more predictable taste. It is easy and fun to make, too.

Larry, if you can't tell the difference between propane-cooked meat and
that cooked on charcoal, you probably should visit an ENT (ORL) and
figure out why your taste buds aren't working right.

LLoyd