[Shaun @ Tru6]

After seeing an Argentinian grill fired with wood, to say nothing of Robert & Louise in Paris (thank you Anthony Bourdain for ruining that place), I've been wanting to cook steaks over wood for over a year now. Necessity being the mother of invention, I thought I had more charcoal than I did for a NY Strip marinating all day in BBQ sauce, so I used a few chunks of cherry after the coals got going. Without commenting on the flavor, the spectacle alone makes it an absolute necessity in the future. And it was delicious with an excellent char. The fat was sublime.