I get plenty of charcoal when I grill something. I thought that was supposed to be bad for you. I wish they’d make up their minds.
I think when the grease flares up from landing on the bricquets is when its bad for you which is why my Weber in the indirect mode is super.
Also a few briquets in the fridge work as well if not beter than baking soda
“I get plenty of charcoal when I grill something. I thought that was supposed to be bad for you. I wish they’d make up their minds.”
It’s only good for you when you pay $9.99 a pint for it ...