So, this is my first foray into cooking over charcoal, really cooking over charcoal. Jamie Purviance's recipe for wings {Weber's Big Book of Grilling}. For the indirect part I didn't use a water pan -- was that a mistake? Also, I tried crisping the skin over direct heat, and it didn't come out quite right, as shown in the photos. The flavor was spot on; but, I didn't get the crispiness or that "gee-I-remember-that-charcoal-taste-from-my-childhood-days" flavor that is the focus of my quest. My wife says that it won't happen unless I use lighter fluid, which is what we used back in the day.
Anyway, here's what we decided, the wife and I -- for anything under an hour, it gets done on the gas grill. Anything an hour or more, it'll get done on the charcoal grill. Ribs, pork butt, brisket -- slated for the WSM.
I guess what I'm asking is -- what's your opinion, based on what you see and what I've told you? I figure that maybe I'm still at the newbie stage, but past the diaper stage. Is this about right, as far as "walk-before-you-run" is concerned?
I'm not giving up on cooking over charcoal. But, maybe my focus has to be redirected. Someone in this forum or in another forum said that if you like what you're doing, and it tastes the way you want it to taste, who cares if anyone agrees with what you're doing? Maybe that's the way to go.
As always, I sincerely appreciate your input, and I thank you for your encouragement.