That sounds very interesting Steven!
Where can we get that kind of charcoal?
I prefer lump charcoal and my favorite is “Wicked Good Charcoal” weekend worrier blend. Free Image Hosting
I look for lump charcoal that has nice size chucks, not much tiny pieces and dust, starts easy with minimal sparks and leaves very little ash behind. Also it has to burn long and hot, but the most important factor is the flavor it imparts.
Wicked Good seems to meet most of these requirements.
I do a lot of grateless cooking, and all natural pure charcoal is a must. Since the meat is exposed directly to the radiating heat of the coals, and chemical or impurities could affect the taste. Free Image Hosting