Grilling p17

Briquette BETTER than hardwood - more consistent heat because briquettes contain more ash...

Neither briquette or hardwood gives off flavorful smells...myth because both kinds of charcoal are too burned to release nice odors...

Flavor from charcoal is from the burning drippings

Grilled food not cooked from hot heat (ovens), but by the radiant heat from the charcoals...heat is not the initial hit (like the hot gas ovens), its in the "glowing" heat that radiates off the coals, producing very hot heat for a long time...

temperature control is in the amount of air that goes through the goals...not in adding more coals or moving the level of grates...
- moving height of grate helps but much smaller change than is useful...airflow is most important...
- little air and choke the fire so small heat...

Gas burners cannot reach cooking temperture (radiant heat) anywhere near charcoal

BEST GRILL 
- reflective walls because radiant heat acts similar to lightwaves, black is worst reflector...it absorbs..
- straight sides...kettle, curved sides makes the reflection of heat less consistant than straight sides
- big, wide grill - bigger sweet spot (sweet spot = part of grill that heats food consistently within 10%)
- tall grill not important (distance form coals not important as with lightwaves, intensity of heat is similar unless very long distances...instead, what matters more is the amount of coals thats visible...meat sees less goals (because small amount of coals), then less heat...
THEREFORE, in grilling, more important for width, not depth in terms of amount of coals...

SWEET SPOT = area of grill where heat varies less than 10% from 1 point to another
- closer to heat, the bigger the sweet spot...farther from heat, smaller the sweet spot (calculated from p26)