Editing Grilling (section)

====United States====
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat,<ref name =license>"License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997</ref> typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on [[charcoal]] grills or gas grills; a recent trend is the concept of [[infrared]] grilling.<ref>{{cite web|url=http://www.technewsworld.com/story/78018.html|title=Consumers Warm to Infrared Grilling {{!}} Home Tech {{!}} TechNewsWorld|website=www.technewsworld.com|date=14 May 2013 |access-date=2016-07-12|url-status=live|archive-url=https://web.archive.org/web/20160914051620/http://www.technewsworld.com/story/78018.html|archive-date=2016-09-14}}</ref> Grilling may also be performed using stove-top "[[griddle|grill pan]]s" which have raised metal ridges for the food to sit on, or using an [[George Foreman Grill|indoor electric grill]].

A [[skewer]], [[brochette]], or [[rotisserie]] may be used to cook small pieces of food. The resulting food product is often called a "kabob" (U.S. term) or "kebab" which means "to grill" in Persian. Kebab is short for "shish kebab" (shish = skewer).

[[Mesquite]] or [[hickory]] wood chips (damp) may be added on top of the coals to create a smoldering effect that provides additional flavor to the food. Other hardwoods such as [[pecan]], [[apple]], [[maple]] and [[oak]] may also be used.