Grill Like the Chefs: Throw Everything Onto the Fire.

'Looking to improve your cooking outdoors? One way to start is by listening to the pyromaniacs who do it every day, indoors.

In the last few years, a rising generation of chefs has pledged its allegiance to the primal appeal of roaring flames. You can see and smell the evidence — the orange glow of wood embers, the pervasive cologne of smoke — as soon as you step into their restaurants, whether the home fires are burning in Chicago or Seattle or Oakland, Calif.

And while it’s unlikely that many home cooks have the elaborate South American-style smoking and grilling equipment that Karen and Quinn Hatfield show off at Odys and Penelope in Los Angeles (not to mention the tidy arsenal of almond and red oak logs piled to the ceiling), these experts have a useful message to impart: Throw everything onto the fire.'>>>

http://www.nytimes.com/2016/05/25/dining/chefs-grilling-ideas.html?