Description
Charcoal grilling with wood chips sears protein at high heat and then smokes it at lower temperatures to infuse smoky phenols.
Technical
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.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
smokycharredwoodyearthybalsamiccaramelizedphenolic
Origin & History
Civilization
African
Era