Hardwood

It all boils (or burns) down to good wood. Whether it be hickory, mesquite, peach, or pecan (to name a few), it’s the flavor of the smoke and the meticulous maintenance of the burn that make the dish. Determine the hard-lump natural charcoal and hardwood(s) that you feel lend the best flavor(s) to your cooking. Make sure you can source them locally and consistently. When it comes to getting really good at any method of cooking, there needs to be a common set of factors involved.