Noah Galuten

And that kind of stuff's amazing.

So those are like the ones that, if you want that kind of unfakeable, smoky, char flavor on something, to do like a pollo alla brasa, like a Peruvian-style chicken.

That's what those are really for for me.

Yeah, you could use a Weber kettle grill.

They have ones where they have these little baskets you can add in so it'll sit on one side and there's vents on the tops.

You can actually control it that way.

If I was cooking a whole, I wouldn't do a whole brisket that way.

I would use a real offset smoker for that.

But stuff like ribs, chicken, rib tips, a pork belly, that's all really, really great to do that way.

And then people also just like seeing fire and you can cook things faster and hotter.

Yeah.

But yeah, I use gas grill all the time.

I believe in both.

I believe in it.

All right.

And yeah.

And, you know, once you got the grill going, throw some other stuff on there, even just like charring vegetables to then chop up and fold into rice dishes or lentils or things like that.

It's a very kind of, you know, you can't add char to things in your home kitchen as easily.

Right.

It's just a ton of flavor.