More chefs opt for wood-fired grills

05/29/2013 | New York Times (tiered subscription model), The

More chefs are ditching the traditional stove and oven in favor of the more primitive wood-fired grill, using fire and flavor-infused charcoal to transform everything from caviar to ice cream. "We always embraced cooking with wood and smoke in the South," said chef Sean Brock. "But the more I cook that way, the more I realize how much more soul it adds to the food."

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New York Times (tiered subscription model), The

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