where the hot spots are.
You have to deal with ash afterward.
And while you’re waiting, there’s that smell.
That unmistakable charcoal smell starts drifting around the yard.
Suddenly everybody knows somebody is cooking.
There’s something satisfying about the whole process.
I get it.
But here’s the part that makes me laugh.
Charcoal people will sometimes talk about grilling like they’re practicing an ancient craft passed down through generations.
Meanwhile, I’m standing next to my gas grill thinking:
“I turned a knob.”
And the food is still cooking.
