> there are plenty of backyard barbecuers that would rather do their grilling over hot coals, specifically charcoal briquets.
Better yet, lump charcoal. My kamodo-style grill has a porous ceramic body, and using briquets does nothing but ensure that everything you cook on it afterwards will taste of lighter fluid -- but even on the weber, lump's far nicer.
Better yet, lump charcoal. My kamodo-style grill has a porous ceramic body, and using briquets does nothing but ensure that everything you cook on it afterwards will taste of lighter fluid -- but even on the weber, lump's far nicer.