If you prepare a fire with charcoal, at the end of the cooking time throw on some vine stocks or branches, large dry bramble twigs, pinecones or even a handful of dried herbs.
Many people use small tree branches as skewers or brochettes - certain kinds of wood lend flavour to the food. For example…
- juniper in North American aboriginal cooking
- bamboo twigs in Japan
- vine stocks in France
- bay branches in Madeira, etc.
Iranians prefer flat skewers instead of round ones, which help to keep the meat flat on the grill for quicker and more even cooking.
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