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I prefer natural hardwood lump charcoal - the other stuff makes your food taste like Goodyear tires.

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

I have a Kenwood charcoal grill. In our house, if anybody is cooking, it's me. I love making burgers. I love making pork tenderloin. Lamb chops I do on the grill a lot. But you just can't beat brats.

I grill all the time - burgers, ribs, chicken, steak, and fish.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.

I'm part wood nymph. I require mountains and warm, dense patches of moss to thrive.

I love barbecue, it's my favorite thing to eat.

Grills are how to achieve a great flavor on meats and vegetables. They bring people together. The smell of them getting started is therapeutic.

I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.