Ask anyone why kebabs from a place like Yayas Grillhouse taste different and they’ll mention the smokiness. But when people try to explain where the smoke comes from, they almost always focus on flavourings or oils. The real reason has little to do with added ingredients.

Grillhouse equipment runs at different rhythms than home grills. The heat cycles, the resting cycles, the airflow — all of these tiny shifts create micro changes in the meat’s surface. As juices hit the grill at different temperatures, they caramelise in unpredictable but consistent patterns. Those patterns develop into the smoky taste customers recognise instantly.

Trying to mimic this with home tools leads to a different result, not because the ingredients are wrong, but because the grill’s behaviour isn’t the same.