“When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.”

American chef, restaurateur, television personality, and cookbook author

Emeril Lagasse is an American chef, restaurateur, television personality, and cookbook author. Born in 1959, he is known for his work in Creole and Cajun cooking and for developing his own "New New Orleans" style. He won the National Best Recipe award in 2003 for his "Turkey and Hot Sausage Chili" recipe, and he is also a regional James Beard Award winner. His background includes Portuguese heritage on his mother's side and French heritage through his father. He is the father of chef E. J. Lagasse.