I went to smoke some ribs today and needed to buy more competition charcoal briquettes.
I could not find them - only the original blue bag briquettes.
OMG! What a smell they put off. Is this smell safe to eat?
I used to use the blue ones, years ago with my grill, but with the grill I would let them all turn white
before using. With my WSM I do not wait until they are all white...
Additionally, I saw Hickory briquettes for sale at the store. Do you know anything about this type of
briquette? Do they actually add a Hickory flavor to the meat? Sometimes I actually use Hickory
with my charcoal briquettes. Would using these Hickory briquettes make it so I wouldn't have to add wood?