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Hi Everyone:I was watching a video and this guy mentioned there was a lump charcoal that doesn't impart any flavor to the food. I didn't catch the type of wood/name. My family doesn't like any smoky taste when I'm making bird....thought I would get some (if it exists) when I do Thanksgiving turkey.Cheers,Alex
It's not necessarily a certain brand, but more the carbon content of the charcoal. The higher the carbon content, the less wood that's left in the charcoal. Less wood = less smoke.
If you get a charcoal that is under-carbonized, or if full of molding/floor scrap, it's going to smoke like crazy......and not that's necessarily the flavor(s) of smoke you want. If that happens with a mesquite based charcoal, you could ruin that turkey.
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