This is the final post in a 5-part grilling guide series by SE grilling correspondent Josh Bousel that should give you all the knowledge you need to tackle cookout season. —The Mgmt.
SE Grilling Guide
I contend that smoke produced from charcoal will lend a very slight smokiness to food (the old, charcoal tastes better than gas debate), but you need to step up your game if you want real flavor out of your grilling medium.
Grilling with wood is one of the greatest advantages to cooking food over a fire in my book, providing the unique opportunity to add a flavor that just can't be accomplished to the same degree inside a kitchen. Unlike the past few days of tips, this is one that will require a bit more experimenting on your part, since more variables are in play and taste for smoke is incredibly subjective. That being said, here are some tips and advice to get you headed down the right path.