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If you want to get really fancy with it, consider scattering a few plain wood chips on top of the coals. These won’t burn as ferociously hot as the coals, but the upside is they retain all the lovely compounds that the briquettes lost during carbonization. As vapor, hundreds of these compounds interact with each other and the meat to impart that classic barbequey flavor.

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Adding a few flavoured wood chunks is a pro grilling tip. Dried wood used for flavouring purposes includes mesquite, walnut, hickory, apple, cherry, oak, straw, pecan, heather, alder, and camphor. These woods add a smoky flavour to your food, especially when grilling at low temperatures for extended periods. Remember to soak the wood chips first.