Which grilling method is typically associated with a smoke flavor in meat?

The method typically associated with a smoke flavor in meat is smoking. Smoking involves cooking meat at low temperatures over a long period while exposing it to wood smoke, which infuses the meat with rich, complex flavors. This process not only cooks the meat but also preserves it and enhances its taste through the unique aromatic compounds found in the smoke. The type of wood used during smoking—such as hickory, mesquite, or applewood—can further influence the flavor profile of the final product.

In contrast, grilling tends to cook at high temperatures over direct heat, which primarily caramelizes the surface of the meat rather than imparting a smoky flavor. Searing is a technique used to create a browned crust on the meat and also doesn’t provide the same smoke infusion. Baking, which involves cooking food in an oven, can produce a different type of flavor profile but lacks the signature smoke flavor that smoking adds. Thus, smoking is the definitive method for achieving that sought-after smoked taste in meat.