when meat is cooked and the outside
takes on that beautiful dark crust
what's happening is called the my yard
reaction
as sugars and amino acids come together
and reduce a sort of caramelization
process takes place turning the outside
of your food a darker color
of course this can be achieved in an
oven or on a stove but what makes the
wood fire different is it creates a
distinctive aroma
the aroma responsible for the
deliciousness of meat cooked over a live
wood burning fire is guaiacol which
together with other compounds can smell
almost bacony
the smell of wood combined with the fat
and sugars breaking down in meat smells
well intense and that woody bacon-like
aroma is often perceived by diners as
depth of flavor