""What you cook with is what you will taste! The way I think about it, charcoal is for temperature, wood is for flavor - there is simply nothing like the sweet whisper of wood when you're grilling.""
""I love cooking with wood to add aromas and flavor - you can think of it as an ingredient. A more neutral, clean-burning wood like oak is beautiful, or when you're cooking something delicate like fish, a sweet wood like cherry is nice.""
""I think there are a few advantages [to gas grilling] - while it is nowhere nearly as good an outcome as cooking over wood, a paella on a gas ring is perfectly acceptable. It is much faster to set up, can control the heat and the flame, and the pan itself protects your food from the flavor of gas.""
Grilling methods vary, with wood, charcoal, and gas each offering unique benefits. Chef José Andrés emphasizes that wood provides superior flavor, while charcoal is ideal for temperature control. Specific types of wood can enhance dishes, with oak and cherry being preferred for their clean-burning properties. Gas grilling, though not as flavorful, offers advantages in speed and heat control, making it suitable for certain dishes like paella, which requires a pan rather than direct grilling.
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