Barbecuing is an American pastime. But over the last 30 years we’ve lost something in our transition to the convenience of gas grills. Eager to be rid of the messy and time-consuming experience of dumping a bag of charcoal on a grate and dousing it with lighter fluid, we embraced gas, on the promise it would do the job just as well.

It doesn’t.

Now, there’s a way to return to a grilling experience that delivers the authenticity, taste, and character of charcoal, combining the artisanship of the pre-gas era with the benefits of today's technology.

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Portland