Take it slow.
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Avoid thin cuts or fish fillets, which cook too fast to capture smoky wood flavor. A whole chicken, leg of lamb, or pork roast lingers long enough to build up serious fire-roasted flavor. Hold your hand above the grill – when you can keep it there for about five seconds before yanking it away, start cooking. Keep your main fire well stoked, so you don't run out of embers. And keep the heat low and steady, so the exterior doesn't burn before the interior is cooked.