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    You’ll even find cooking wood to be much more convenient to handle vs. charcoal. Natural whole-lump Charcoal can get extremely messy as it’s covered in a dusty black residue that is incredibly hard to clean up and is more than likely to stain anything it touches. This is because charcoal creates a carbon residue that wood does not, making wood the much cleaner option – literally and environmentally.

    The cooking wood you use can significantly affect how your meat tastes. Unlike natural whole-lump charcoal, wood has organic compounds released as the wood burns – creating incredibly flavorful smoke. Grilling with wood vs. charcoal is a great way to make your meat and veggies taste richer and bring out the qualities you want most from your food. For instance, applewood makes your meat taste sweeter while hickory creates a more robust flavor – think bacon, as bacon is most often smoked with hickory wood.