Jan Scannell, former accountant, has taken on a new identity as "Jan Braai," a South African TV show host and media personality promoting the idea of National Braai (barbecuing) Day, celebrated each year on Sept. 24. Courtesy of Stephanus Rabie hide caption

itoggle caption Courtesy of Stephanus Rabie

Anglers fish off Galata Bridge in Istanbul in 2011. The bridge is within site of the modest waterside restaurant Akin Balik. Bulent Kilic/AFP/Getty Images hide caption

itoggle caption Bulent Kilic/AFP/Getty Images

Shashlik cooks on a hot grill. Kakheti, the easternmost province in the Republic of Georgia, is known for meats grilled over grapevines, which burn quickly, leaving a heap of finger-sized coals. Nick Grabowski/via Flickr hide caption

itoggle caption Nick Grabowski/via Flickr

Punjabi Lamb Kebabs, like many tandoor dishes, can also be made on gas or charcoal grills. Christopher Hirsheimer hide caption

itoggle caption Christopher Hirsheimer

For octopus flesh to be tender enough to grill, it must be dried in the sun at least one full day. Joanna Kakissis for NPR hide caption

itoggle caption Joanna Kakissis for NPR

Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food. Andy Ciordia/via Flickr hide caption

itoggle caption Andy Ciordia/via Flickr

Ewald Mosel keeps the schwenkers swinging to ensure that the pork cooks evenly, while hungry guests look on. Deena Prichep/NPR hide caption

itoggle caption Deena Prichep/NPR

Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill. iStockphoto.com hide caption

itoggle caption iStockphoto.com