He calls pecan 'the Swiss army knife of hardwoods for smoking. It's widely used in restaurants cooking over wood, and growing ...

The final quintessential barbecue flavor is smokiness. Cooking over wood or charcoal involves a lot of smoke. Even on a gas grill, melting fats will drip onto the heat source and produce smoke.

I always recommend cooking over wood or wood charcoal for an authentic experience, as this allows for more natural and rich flavours. Churrasco-style barbecuing, the way it’s done in Brazil ...

Heat the grill: If using gas, set to medium-high. If cooking over wood or charcoal, allow flames to die down until embers are glowing. If using a grill pan, place it over medium-high heat just ...

Although the UK may not boast the tropical climates of Brazil, but we can still bring the warmth of Churrasco-style grilling to our summer barbecues. I always recommend cooking over wood or wood ...