Johnny Chandler, chef from the award-winning Major Woody BBQ team, weighs in on some good old fashioned charcoal grilling.

1. Good cuts. First, start with a good cut of meat. Some meats are labeled “enhanced” and have been injected with a solution to make them look fresher and last longer on the shelf.
2. Go natural. For charcoal grills, use a natural lump charcoal. The familiar briquettes are formed in presses, with fillers and binding agents. It’s not good for your food, body or the environment.
3. Never, EVER, use lighter fluid. It’s harmful and nasty. Instead, use a charcoal chimney – load the charcoal in the top, and start it with some old newspaper in the bottom. No petroleum products getting into your lungs, food, or the air that way. Plus, you’re recycling those old newspapers!
4. Smoky flavor = wood. Use woods like oak for beef, and fruit/nut wood like pecan or apple for pork and chicken. Otherwise purchase smoker boxes which can be used on gas grills.
5. Free BBQ tips. More information can be found, along with recipes, advice, and news on events throughout the state on Arizona’s BBQ club website, www.azbarbeque.com.