Surprisingly, it has little to do with the fuel you use. Many people believe you need wood or charcoal to have a real barbecue, but the experts definitely disagree. It’s a simple three step process.
- Food cooks on the open grill.
- Juices fall onto the flame or coals below.
- The juices burn or evaporate, sending flavour filled vapour back up to the food where it came from.
In other words, it’s the vaporizing of the cooking juices, not the smoke from the fuel that does the trick.