ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Grilling meat over the glowing embers of a fire is as old as humanity itself, which may explain why the craving for food charred over an open flame is practically universal. Among grilling enthusiasts, there are two kinds of people: those who prefer the convenience of gas grills and those who equate grilling with honest-to-goodness charcoal. And within this second group, there are briquette evangelists and equally passionate devotees of hardwood charcoal. But whether you’re working with briquettes, hardwood coal, or even a gas grill, the real secret to the unique flavor of grilled food is the drippings—plus any extra wood you throw on the heat source. In fact (and contrary to what your know-it-all neighbor may have told you), while charcoal is a remarkably consistent heat source—and therefore a damn good way to heat your food—it doesn’t contribute to flavor in and of itself.Want to master the art of the grill? Read on to learn more about choosing charcoal, how flavor develops throughout the process, and how to get the most out of the heat you create.