I was invited to a West Texas mule deer hunt some years ago, a corporate thing, and every meal was cooked via Dutch oven out of the ranch roundup trailer. The Mexican guy running the show did an incredible job, from eggs in the AM to enchiladas and cherry crisp for dinner. Just unbelievable to watch him work the mesquite coals and pots.
Yep, using limb wood coals is a different ball game altogether than charcoal briquettes. Good hard wood coals such as those from mesquite, oak, maple, hickory, walnut, pecan, apple and cherry trees, etc., are far better retaining heat and controllability than the various coniferous tree soft woods. The D.O. cooks of older day really knew how to handle those limb wood coals.
I've not used limb wood coals in years as I became a big fan of charcoal briquettes years ago. Around here there is very little hard wood. Kingsford for me.
L.W.
