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The great thing about charcoal is that it burns crazy hot, way hotter than a gas grill can manage. Why? Because charcoal is pretty much pure carbon, and that means lots of energy. Briquette manufacturers get that pure carbon by, yes, carbonizing wood.

Lastly, patience is key. Hanging BBQ pit cooking often requires longer cook times than grilling or smoking, but the wait is undoubtedly worth it. The result is not just a meal; it's an experience steeped in tradition, flavor, and togetherness.

Adding smoke. Pros of the barbecue circuit use smoke the way chefs use salt—to develop deeper flavor profiles of whatever they're cooking without overwhelming the senses. Whole muscle cuts of meat, like pork ribs or lamb shoulder, tend to take smoke best. To get that smoky flavor, use one to two handfuls of wood chips for every chimney of charcoal.

Now, the secret to cooking an amazing pork butt is to do it slowly, controlling your heat throughout the entire process. 

Grilling involves moving food around the grill and utilising different temperatures to achieve perfectly grilled foods. You should push the charcoal to one half of your grill and leave the other area for indirect heating.

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