Description
High‑temperature charcoal grilling that reaches 400–500 °C surface temperatures for rapid Maillard browning of protein and fat.
Technical
The Maillard reaction occurs between 140–165 °C, producing melanoidins, pyrazines, furans and other volatile flavor compounds. Charcoal combustion generates smoke that can elevate acrylamide levels if combustion is incomplete. Controlled airflow and heat flux are essential to prevent charring and maintain consistent doneness.
Science
Primary Reaction
Maillard browning
Sensory Profile
Aroma ()
smokycharredgrilledmeatyearthywoodyspicedcaramelizedherbaceousmineral
Wine Analogy