A grilling and smoking fuel made by heating hardwood species such as oak, maple, or mesquite in the absence of oxygen (pyrolysis), which drives off moisture and volatile compounds and leaves a dense, porous, carbon-rich material. It burns hotter and cleaner than softwood charcoal, and the smoky flavor it imparts to food varies with the wood used. It is central to grilling and barbecuing across many cuisines, from charcoal grilling in East and Southeast Asia to Latin American asado and churrasco, and it can also add depth to sauces, marinades, and rubs.