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Ask A Grillmaster : 1A Since the dawn of mankind, humans have been have been taking food to fire.

After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling taste good.

With summer here and summer holidays just around the corner, it's almost impossible to head outside and not catch a whiff of a grill somewhere.

But the world of grilling has gone through a lot of innovation since our ancestors first held ingredients to the sacred fire.

We're here to help you make sense of it all. For our latest installment of our "Ask A..." series, we're asking grillmasters all about their craft and answering your questions.

Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Connect with us. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.

1A

Ask A Grillmaster

Ask A Grillmaster

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A Palestinian street vendor selling grilled corn boils a kettle of tea by the beach at sunset in Gaza City, June 2017. MOHAMMED ABED/AFP via Getty Images hide caption

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MOHAMMED ABED/AFP via Getty Images

A Palestinian street vendor selling grilled corn boils a kettle of tea by the beach at sunset in Gaza City, June 2017.

MOHAMMED ABED/AFP via Getty Images

Since the dawn of mankind, humans have been have been taking food to fire.

After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling taste good.

With summer here and summer holidays just around the corner, it's almost impossible to head outside and not catch a whiff of a grill somewhere.

But the world of grilling has gone through a lot of innovation since our ancestors first held ingredients to the sacred fire.

We're here to help you make sense of it all. For our latest installment of our "Ask A..." series, we're asking grillmasters all about their craft and answering your questions.

Find more of our programs online. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.