Episode 2 

• What’s your favorite type of wood or charcoal to cook with, and why?

 Personally, I like cherry. It’s great for smoking delicate meats like poultry, pork, and even fish without overwhelming it. It’s also a favorite for adding a bit of color to the food, as it can give a slightly darker, reddish hue to meats. I often find myself mixing oak (or hickory) along with cherry to get a stronger smoky flavor with a redder color. 

• How do you decide whether to use charcoal or wood for a particular dish?

My general rule is to use specific types of fuel based on what I’ll be cooking. Things to consider apart from the type of meat; how sensitive it is to smoke, the cooking technique one plans to use , the flavor profile I am trying to impart, and which grill/smoker I intend to use.When cooking a premium high-quality steak, I stick to charcoal as I’d like my guests to taste the flavor of the beef. Adding smoke from a wood source will overwhelm the flavor. For smoking, wood is essential. Oak is the most versatile of the wood flavors which work with most foods. Hickory is known for its strong flavor, often used for smoking meats, while Cherry/Applewood offer a milder, sweet flavor for more delicate meats.We often use our Holy Smokes Kamados,  I find that the combination of large lump charcoal with wood chunks is best, as it allows for a good amount of smoke with a slow burn and better air penetration ensuring a consistent combustion which will keep going on for hours and hours… 

• What’s the most memorable meal you’ve ever cooked over an open flame?

 There are too many to recall, but I can say that the common pattern for the more memorable meals often include the company of dear friends and family, an outdoor setting, combined with unique flavors imparted by the fire. 

• Can you share a tip for achieving the perfect char on a steak?

It all starts with a high-quality piece of steak. Dry brining with salt helps remove moisture from the surface. Season generously as this enhances the flavor and helps form a crust. Before grilling, pat your steak dry with paper towels. Removing excess moisture allows for better browning. Place the steak on the grill and avoid moving it around. Let it sear for about 2-3 minutes on one side until it develops a good char, then flip it and sear the other side for another 2-3 minutes. A hot grill helps to sear the steak quickly, creating a nice crust. Usually around 450f -500f mark.  I prefer to use a PK Grill which has become the standard in the US steak competitions due to it’s cast aluminum design which allows two zone cooking.. PKs give a great deal of control, which equals consistency, an important aspect in cooking. For thicker cuts set up a direct heat zone (for searing) and an indirect heat zone (for finishing) After searing both sides, move the steak to the cooler side to finish cooking to your desired doneness (or the other way around known as reverse sear).  After cooking, let the steak rest for a few minutes before slicing. This helps retain juiciness. That’s all there is to it! 

• What’s the biggest challenge when cooking with live fire, and how do you master it?

I’d have to say fire management. Live fire does not provide a consistent heat or burn rate so your meats need constant attention. Learn how the fire behaves, and stay engaged with the cooking process by creating different heat zones, managing your fire by adjusting fuel and airflow…Combine all that with the rush of large crowds at an event…and you can see how prepared you are!  Mastering it comes naturally through a combination of experience and planning. 

 • If you could cook a meal over a campfire anywhere in the world, where would it be and what would you cook?

Patagonia maybe?  Or New Zealand? Anywhere picturesque would be fine as long as I’m in the company of good people. I’d probably want to cook something that is native to that land. If I’m by a lake, Id cook a fish we would have just caught (on a plank?)  if I’m elsewhere maybe a cut of grass-fed wagyu beef.  I’d definitely be keen on using techniques that I’m accustomed with and probably something else to experiment with. 

• How do different woods and charcoals affect the flavor of your dishes?

Different woods and charcoals impart unique flavors and aromas, and knowing how to harness those flavors can elevate your cooking, whether you're grilling, smoking, or roasting.These flavors range from sweet and mild to bold and smoky, while the choice of charcoal influences the heat and consistency of the burn. To expand on this question , wood doesn’t only affect flavor but also appearance. For example,some woods like Cherry not only affects the flavor but also the appearance of the meat. It gives the meat a beautiful deep reddish-brown color, which can make your dish look more appetizing.  The smoke ring is another highly prized feature in smoked meats. It’s the pinkish-red layer just beneath the surface of the meat, and it’s a sign of a well-smoked piece of meat, typically found in slow-smoked cuts like brisket. The formation of the smoke ring is a chemical reaction that occurs when the meat is exposed to smoke during the early stages of cooking. 

• What’s your go-to fire-building technique for consistent heat and smoke?

“Two-zone fire” approach is key, allowing you to do both high, direct heat and lower, indirect heat—giving you full control over the cooking process. If you're cooking with wood or charcoal, it should be properly dry and avoid any moisture, which is one of the primary reasons I like working with Elite Horizon products. If using a charcoal grill or smoker, manage your vents to get the right airflow for a consistent burn rate. A good fire needs attention, and stoking the coals or embers periodically helps prevent any dips in temperature and ensures a steady, consistent cooking environment. I’d also pay attention to ash buildup. A thick layer of ash can insulate the coals and reduce heat, and impact air flow.These techniques are my go-to for consistent heat and smoke because it gives me full control over the cooking process. It allows me to adapt to different cooking styles, maintain a steady burn, and produce great flavor every time. Whether I’m grilling vegetables or smoking a whole chicken, the two-zone fire technique gives me the flexibility I need to cook everything just right. 

• What’s the most unusual dish you’ve cooked using live fire, and how did it turn out?

Ive done a lot of dishes on the grill : beef, chicken , lamb, pork , white fish, salmon , duck, octopus, shrimp, lobster…  I’ve also steamed oysters on the grill and they turned out fantastic.  I guess none of those are unusual…but one other memory stands out was when I had to cater once as a veggie station for a good friend of mine for an event he was hosting. I did a Charred Zucchini Fennel dish. I’m not a fan of either vegetable, but charring both helped release new flavors. Topped with some mint leaves, lemon zest and parmesan cheese, it turned out better than expected! 

 • If you had to choose one: grilling, smoking, or wood-fired baking—what would it be and  why?

 I’d definitely choose smoking. Smoking creates a flavor that you just can’t replicate with any other cooking method. The process of setting up the smoker, choosing the wood, maintaining the heat, and checking in on the food as it slowly transforms is meditative and rewarding.Smoking tends to be a longer process, which tests your patience but often makes it a social activity. Whether you’re hanging out with friends or family while the food cooks, or preparing for a backyard barbecue, smoking is inherently social. It’s a process that invites conversation, sharing, and enjoying the journey of cooking.

• What makes Elite Horizon the best charcoal and wood supplier in the Middle East? 

Elite Horizon is a supplier that combines great products, reliable delivery, customer first approach, and are keen on building the BBQ community in the UAE. They have consistent products and carry wide range of product to choose from whether it’s logs, chunks, chips, high quality lump charcoals. They also source their products from trusted sustainable sources which is important for me. Last but not least, Elite Horizon also offer us competitive prices that fit our business model and needs.They would naturally become a go-to resource for anyone looking to elevate their cooking with live fire. Whether catering to backyard chefs, street food vendors, or high-end restaurants, such a supplier would be known for consistently delivering the best materials to fuel the region’s passion for live-fire cooking.