It's a pity that I have no barbecue, no opportunity for such a large structure in the yard. I suppose plain grilled with charcoal are only where no specific flavor of barbecue smoke.

and I add onions, garlic, pepper, chili pepper, rosemary and becomes very fragrant, but it all boils down to personal preference.

Yes, but you do not have this notorious structure for indirect grilling (barbecue), nothing is the same. A friend bought two years ago, right in a closed cylinder is the firing fire through an opening hot air leads to another, larger cylinder, which is placed in a metal baking pan opens as bread box. This grill ranks meat and bake in the hot air and smoke coming from the cylinder to the right. We had some lamb roasted hams - put them in the morning and 8 at 9pm were ready - as oil had become the meat and the aroma and taste are unmatched - everything from smoke! Just does not make sense man nibbles with normal grill when a recipe for barbecue! Rather, if the Lord gave, and I will have a big yard, and it's one of the things that will buy - BBQ! If you will lend me a lot of space!

meat without prior heat treatment, you are not wrong, Villas? How long is fired? So appetizing seems that maybe I was hungry and will slide through the kitchen :) :) :)

Thank Pepi, merit is my husband and I just took pictures and eating :) :) :) No preliminary heat treatment, even these latter were only slightly frozen and salted, and bake for about an hour and a half of charcoal by 20 min. turn :)