What type of grill is preferred for giving meat a smoky flavor?

A charcoal grill is preferred for giving meat a smoky flavor because it burns natural wood and charcoal, which produces smoke that is infused into the meat as it cooks. The combustion of charcoal creates aromatic compounds that enhance the flavor profile of the grilled food. Additionally, the use of wood chips or chunks can further increase the smokiness, allowing grillers to experiment with different wood types to achieve various flavor nuances.

Other grill types, such as electric or gas grills, primarily generate heat without producing significant smoke. They can still cook meat effectively, but the lack of combustion of wood or charcoal means they do not impart the same smoky flavor associated with traditional charcoal grilling. Infrared grills utilize a different technology that focuses on heating rather than smoking, which also limits the depth of flavor that can be achieved when compared to the charcoal method.