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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Charcoal grilling with wood chips sears protein at high heat and then smokes it at lower temperatures to infuse smoky phenols.
Origin: African (Traditional) — Southern and West Africa
See full technique reference →The initial searing phase (200–260 °C) triggers the Maillard reaction, producing melanoidins that give a caramelized crust. The subsequent smoking phase (120–150 °C) allows volatile phenols such as guaiacol and eugenol to permeate the meat, creating a complex smoky flavor while keeping the interior moist.
Primary Reaction
Maillard reaction
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Key Variables