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hey this is the first time posting here- so hey hows it goin.
im not a real chef or anything but i went through culinary school so you know, my oppinion is obviously more valuable than anyone else's.
charcoal that burns at a lower temperature can impart more flavour because it smokes a little.
theres this japanese charcoal that burns at some insanely hot temperature. Japanese folks grill stuff really fast because it improves the flavour by keeping it natural. But if you grill with that stuff you get a lot of flavour from the burning fat smoke which is really where the flavour of grilled foods comes from.
so, yeah thats my two cents.
charcoal rocks
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