After cooking on chunked hardwood charcoal at my little brother’s in Bend I was hell bent on figuring out a charcoal solution for my extremely cramped back landing at my one bedroom apartment. I used some parts from my earthenware smoker I made a few years ago, about a dozen clay bricks from Home Depot, and a Lodge cast iron pan, and booya I can now grill or smoke over charcoal! My first venture was a 3 lb tri tip which a slow cooked to medium rare and then had the most amazing roast beef sandwiches all week. Then I got hooked on Yakitori which is the japanese technique of grilling skewered food over hot coals. I did chicken Yakitori 3 nights in a row with scallions, and crimini mushrooms. It was so good, and I must admit it is all about the charcoal!