Grill is a device for cooking food by applying heat directly from below. There are several varieties of such grills, with most falling into one of two categories: gas-fueled and charcoal. There is great debate over the merits of charcoal or gas for use as the cooking method between barbecue grillers.
Direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C.
Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food.