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charcoal
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Franklin,
First I enjoy your show. Your inspiration helped me decide to tackle a big chunk of pork. In Denver we have a few technical problems we had to overcome. Roasting a roast in a charcoal grill is fraught with things which could go wrong. Cooking at 5280 feet above sea level will...
when I started, I had some real heat management problems. I thought it was just a really steep learning curve. I was using kingsford charcoal because I always thought of it as the good stuff. I got some lump, and loved that. Then I switched to the royal oak briquettes and started getting better...