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The cooking wood you use can significantly affect how your meat tastes. Unlike natural whole-lump charcoal, wood has organic compounds released as the wood burns – creating incredibly flavorful smoke. Grilling with wood vs. charcoal is a great way to make your meat and veggies taste richer and bring out the qualities you want most from your food. For instance, applewood makes your meat taste sweeter while hickory creates a more robust flavor – think bacon, as bacon is most often smoked with hickory wood.
In addition to their portability, small grills often come with a variety of fuel options. Many are designed for propane or charcoal, giving users the flexibility to choose their preferred cooking method. Charcoal grills provide that distinct smoky flavor that many enthusiasts crave, while propane grills often offer quicker start-up times and better temperature control. Some modern portable grills even incorporate electric elements, allowing for grilling indoors or in restricted outdoor areas.
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