The shift towards the use of gas, and away from charcoal, is unmistakable…and is growing exponentially. But, the pattern has fueled a monumental dilemma. Foods cooked over wood and charcoal briquettes, elicit an unmistakable, rich, smoky flavor that consumers desire…even crave… but is not replicated in standard gas and electric grills.

So, although, backyard grilling enthusiasts have enthusiastically embraced the new technology, they soon discover the “trade off” for cleanliness and efficiency…is the loss of flavor.