How Charcoal Grilling Enhances the Flavor of Meat

An independent business consultant in Irvine, California, Delaena Kalevor serves a range of clients in the payments and general financial services industries. When he isn’t working, Delaena Kalevor loves to cook on his charcoal grill.

When it comes to taste, charcoal imparts the smoky flavor that most passionate grilling enthusiasts prefer to the cleaner, bacon-like flavor of cooking over gas. However, the true reason for the special flavor of charcoal-grilled meat lies in the meat itself, rather than the briquets that cook it.

The secret lies in the fatty drippings that emanate from the meat to hit the hot charcoal and combust with a burst of smoke and flame. Full of oil, sugar, and protein (as well as fat), these drippings vaporize upon contact before rising off the grill to reintegrate within the meat in a remarkably delicious way.

Skilled chefs can manipulate the taste of charcoal-grilled meat in a variety of ways. For example, incorporating plain wood chips of hickory or other tree species can both enhance and change final meat flavor profiles.