You probably know that Charlie Trotter is one of the world’s most respected, celebrated, adulated, and high-falutin’ chefs in America. What you may not realize is that the focal points of his swank Chicago restaurant is a wood burning grill. Here are Charlie and Mrs. Raichlen in the kitchen at Charlie Trotter’s, after an extraordinary 12 course meal included the likes of grilled squab and venison. Trotter varies the woods he burns in his grill according to the season—heavier woods, like oak, in the winter, cherry and apple in spring, and alder, grape vine trimmings, and herbs in the summertime. To try Charlie Trotter’s grilled beef and Roquefort salad, check out the recipe on page 117 in BBQ USA.