June 12, 2007
By Maggie Heyn Richardson
A good charcoal, I’m beginning to think, is the Holy Grail of barbecuing. I’m frustrated lately with my options. Kingsford and Royal Oak, dependable as they may be, worry me with their smelly additives. The natural stuff at Whole Foods, which may be the least expensive thing in the whole store, burns down with lightening speed. I add more, and the coals end up so hot it scorches everything in the same zip code. Maybe I’m just in a grilling cul de sac. Give up your secrets here.
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