BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Better Flavor Charcoal burns fast and hot, and has minimal flavor influence on your meats and veggies. On the other hand, wood contains organic compounds that, when burned, release flavorful smoke. The smoke is then absorbed into your food, enhancing the mouthwatering flavors of the food you’re cooking.

Detailed explanation-2: -How to Use Wood instead of Charcoal. Using wood when grilling or BBQing instead of charcoal is easy. Simply add your wood to the grill, light on fire (you can use all natural firestarters, newspaper, or Cedar kindling, for example).

Detailed explanation-3: -You can cook with wood on a charcoal or gas grill to help enhance the food’s flavor. The different sources of heat give off different combustion gases, which create varying flavors. The combustion gases from the heat source plus the smoke from the wood is what gives the food its smoky taste.

Detailed explanation-4: -Can I use charcoal in a gas grill? Yes. Some grills have an optional accessory referred to as a charcoal tray. This drop-in component replaces your grill grates and allows charcoal to be placed over the burners.