When you're grilling, it's easy to imbue meats, seafood, poultry and vegetables with enticing flavors. Marinating the food in a blend of oil, acid and seasonings gives it a flavor boost, while fragrant hardwoods or herbs tossed on the fire lend a deep, smoky taste. Or try a technique pioneered by Native Americans -grilling fish or chicken on an aromatic cedar plank. The food emerges exceptionally moist and subtly infused with the wood's essential oils. Smoking, a type of indirect-heat grilling, is an excellent way to impart rich, smoky flavors to foods.

For more information about these and other techniques along with delicious recipes, click on the links below. They'll help you marry bold flavors with the sizzle and smoke of the grill.